Taco spread

Method

1. Peel and finely chop the red onion. Cut the cherry tomatoes into small pieces and roughly chop the coriander.
2. For the salsa, mix the tomatoes with half the onion, most of the coriander, the juice of half the lime and a pinch of salt. Set it aside.
3. Drain and rinse the black beans. Tip them into a pan with the rest of the onion, the smoked paprika, 100 ml of water and a pinch of salt, and simmer over a medium heat for 8 to 10 minutes, until the onion is soft and the liquid has thickened.
4. Use a fork to mash about a third of the beans against the side of the pan, so the mixture holds together. Keep it warm over a low heat.
5. Halve, stone and slice the avocados, then squeeze over the remaining lime juice to stop them browning.
6. Warm each tortilla in a dry frying pan over a medium-high heat for 20 to 30 seconds a side, until soft and lightly blistered. Wrap them in a clean tea towel to keep warm.
7. Set the beans, salsa, avocado and tortillas on the table in separate bowls, with the rest of the coriander, and let everyone build their own.

Tip Warm the tortillas last and keep them wrapped in the tea towel. Cold, stiff tortillas crack when folded, and they will not hold the filling.

Photo made with AI.

From Nosha · nosha.app