Ingredients
Scale
Roasted Vegetables
- 1 red bell pepper, thinly sliced into strips
- 1 green bell pepper, thinly sliced
- 1 medium red onions, thinly sliced
- 2 tbsp olive oil, divided
- 1 tsp tamari
- 1 tsp balsamic vinegar
Garlicky Lime & Coriander Creme
- 2 garlic cloves, with skin on
- 1–2 tbsp lime juice
- small handful coriander, finely chopped
- small handful mint, finely chopped
- 125g goats milk yogurt
Guacamole
- 1 ripe avocado
- 2 tbsp lime juice
- 1/4 red chilli, finely diced
- 4 baby cherry tomatoes, cut into quarters
- small handful coriander, finely chopped
- Himalayan salt to taste
Refried Black Beans
- 1 (400g) tin black beans, rinsed and drained
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1/2 tsp chipotle chilli flakes
- 1 tsp ground cumin
- 80ml vegetable stock/water
8 x 15cm diameter corn tortillas (small)
Toppings
- A small handful each of mint, basil, coriander, finely chopped
- Baby salad leaves or red-veined sorrel
- 1/2 red chilli, finely diced
Instructions
- To make the roasted vegetables spread out the pepper strips on one side of the lined baking tray and coat evenly with one tablespoon of the olive oil and the tamari. Spread the onion slices on the other side of the baking tray and coat evenly with the other tablespoon of olive oil and the balsamic vinegar. Bake for approximately 20 minutes, turning once to ensure all are cooked evenly. Check on them regularly and once the onions are cooked and beginning to crisp remove from the oven. The peppers are cooked when they are soft and the tips of the strips are beginning to brown. Keep the onions and peppers warm
- Bake the garlic cloves in their skins on an ovenproof plate in the preheated oven for ten minutes, or until softened. Remove from the oven and allow to cool down
- To make the guacamole, de-stone the avocado and remove the flesh and roughly chop. Blend the avocado flesh with the lime juice in a mini-food processor for a smooth texture and spoon into a bowl. Spoon in the chilli, tomatoes, and coriander through the avocado and lime juice mix. (For a more rustic texture use a fork to mash the avocado and lime juice on a chopping board then add the remaining guacamole ingredients.). Season to taste with the Himalayan salt
- To make the garlicky lime coriander creme squeeze the garlic cloves from their skins and finely chop. Add the chopped garlic to a bowl along with the goat’s yogurt, one tablespoon of the lime juice, mint and coriander. Stir with a fork to mix through. Taste and add more lime juice or mint if preferred
- With five minutes until all the vegetables are baked prepare the refried black beans. Place all the ingredients for the refried beans into a frying pan. Stir with a wooden spoon to mix through all the spices and water throughout the beans. Bring to the boil and simmer for 2 minutes or until most of the liquid is absorbed but the beans remain shiny. Add water to moisten if necessary, one tablespoon at a time. Stir gently during as this helps to maintain the shape of most of the black beans, otherwise, they all turn into a mash. Keep warm
- Two minutes before serving warm the tortillas in the oven for 2 minutes
- Place the warmed tortillas on a sharing board and top with the refried black beans, roasted vegetables, creme and guacamole
- Sprinkle the toppings of baby salad leaves, chopped mint, coriander, and finely diced chilli
*Baby salad leaves: I used red-veined sorrel but baby spinach or shredded crispy lettuce would do also
- Prep Time: 10
- Cook Time: 25