Cheesy baked bean and sweetcorn fritters
Vegetarian patties packed with pulses and oozing cheddar cheese- a vibrant quick salsa Mexican dish with a difference
Mexican salad with tortilla croutons
Serves 4
Easy
Prep:
Cook:
Black beans make a great salad base - mix them with avocado, tomatoes and coriander Latin American style
Skip to ingredients
- 3 flour tortillascut into crouton-sized pieces
- 1 tbsp olive oil
- 1 tsp Cajun or Mexican seasoningmix
- 1 iceberg lettuceshredded
- 400g can black beanrinsed and drained
- 200g pack cherry tomatohalved
- 2 avocadosstoned, peeled and sliced
- juice 1 lime
- ½ bunch corianderleaves only
Nutrition: per serving
- kcal337low
- fat14g
- saturates3g
- carbs42g
- sugars5g
- fibre9g
- protein11g
- salt0.4glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Place the tortilla pieces on a baking tray, toss with the oil and the seasoning mix, then cook for 10-12 mins until crisp. In a large bowl, toss the iceberg, beans and tomatoes. Toss the avocado in the lime juice and add to the bowl.
step 2
Drizzle over your chosen dressing and toss to coat all the ingredients. Top with the croutons and coriander, then serve.
