Tag: Mexican

Tomato Salsa

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This bright and refreshing salsa can be loaded onto a stack of nachos, or used as a dip. It’s really easy to make but definitely best eaten on the same day as it is made. You can increase the spice level to your own taste, and keep it mild by leaving the fresh chilli out and just using a few jalapeños instead.

Serves 4

Ingredients

  • 1/2 a red onion, finely diced
  • 1/2 a chilli (or to taste), finely sliced
  • 2 large tomatoes, deseeded
  • 5-6 pickled jalapenos (or to taste)
  • 1/2 a bunch of coriander
  • 1 lime
  • 2 tsp extra virgin olive oil

Method

  • In a large pestle and mortar, add the onion, chilli and a pinch of salt. Pound till the onions and chilli are half turned into a paste.
  • Dice the tomatoes and roughly chop the jalapenos and coriander. Add to the onion mix with the olive oil and juice of half a lime.
  • Mix together and check the seasoning, adding more lime juice or coriander to your taste.
  • Serve with chips or vegetable crudites

Create the perfect dip selection by also making some guacamole and some easy refried beans.

Guacamole

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Super simple to make, and the best crowd-pleaser. You can simply serve it as a dip for your tortilla chips, or try adding this to your next burrito to take it to the next levels!

Serves 4

Ingredients

  • 1/2 a red onion, finely diced
  • 1/2 a chilli (or to taste), finely sliced
  • 2 medium avocados, or 3 small
  • 1-2 limes
  • 1 large tomato, deseeded
  • 1/2 a bunch of coriander

Method

  • In a large pestle and mortar, add the onion, chilli and a pinch of salt. Pound till the onions and chilli are half turned into a paste.
  • Peel and roughly dice the avocado, and add to the onion mix with the juice of 1 lime. Lightly pound till you have the desired texture; I like my guacamole with large chunks of avocado.
  • Dice the tomato and roughly chop the coriander. Add to the avocado and mix together. Taste and add more lime juice if needed.
  • Serve with chips or vegetable crudites

Create the perfect dip selection by also making some tomato salsa and some easy refried beans.

Sweet Potato and Black Bean Quesadillas

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Delicious quesadillas packed full of plant-based protein from the black beans. Leave the skins on the sweet potatoes to maximise fibre content (over 17g per portion of quesadillas even before you’ve added the sides!) and reduce food waste.

Serves 3

Ingredients

  • 2-3 sweet potatoes (total 300g), cut into 1/2 inch cubes with the skin on
  • 1 tsp smoked paprika
  • 1 tsp extra virgin olive oil
  • 1 onion, diced
  • 2 garlic cloves, finely chopped
  • 1 tin of black beans, drained and rinsed
  • 1 handful of coriander, roughly chopped
  • 1 tsp dried oregano
  • 1 tsp ground white pepper
  • 100g cheese such as Cheddar cheese (I have used a lighter cheddar to keep saturated fats lower), garted
  • 3 wholemeal tortilla wraps
  • 1 tbsp extra virgin olive oil

To serve

  • Pickled onions
  • Soured cream
  • Jalapeños
  • Avocado
  • Tomato salsa

Method

  • Preheat the oven to 180°C fan.
  • Toss the sweet potato in the smoked paprika. Roast on a large baking tray for 15-20 minutes till soft. Once removed set the oven temperature to 200°C fan.
  • Meanwhile, gently fry the onion in 1tsp olive oil for 10 minutes till soft and translucent. Add the garlic and fry for a further 5 minutes.
  • In a large bowl, half mash the black beans before adding the onion mixture, sweet potatoes, oregano, white pepper and coriander. Mix together, lightly mashing the potatoes.
  • Take 1 tortilla wrap and brush with olive oil. Flip the tortilla wrap over and fill with 1/3 of the sweet potato mixture over one half of the wrap. Top with 1/3 of the cheese. Repeat with the remaining wraps and mixture.
  • Place the filled wraps onto the baking sheet used to cook the potatoes, and top with a second baking sheet.
  • Bake for 12-15 minutes till golden brown.
  • Serve cut into triangles with your choice of toppings.

Per quesadilla : 539kcal/ 18.1g fat/ 7.4g saturated fat/ 61.6g carbohydrates/ 17.5g fibre/ 24.5g protein