Ingredients

8 small tortillas (corn look better but flour are also fine)

180ml vegan soured cream

120g vegan cheese, grated

6 tbsp drained and roughly chopped jalapeño peppers

 

 

Black bean paste:

• 230g cooked black beans (canned are fine)
• 1 tsp ground coriander
• ½ tsp ground cumin
• ¼ tsp cayenne pepper
• bunch of coriander (leaves and stalks, about 20g), chopped
• juice of 1 lime
• ¼ tsp salt

 

Salsa:

• ½ small red onion, thinly sliced
• ½ tbsp white wine vinegar
• 3 spring onions, thinly sliced
• 5 sweet medium tomatoes, diced
• 1 garlic clove, crushed
• 1 mild fresh red chilli, finely diced
• bunch of coriander (leaves and stalks, about 20g), finely chopped, plus extra leaves to garnish
• ½ tsp salt
• juice of ½ lime
• 2 ripe medium avocadoes, diced

 

Directions

1 First make the black bean paste.

2 Place all the paste ingredients in a blender and pulse into a rough paste

3 To make the salsa soak the red onion in the vinegar for a few minutes then add all the other ingredients and stir well

4 Take one of the tortillas and spread 2 tbsp bean paste creating a large circle

5 Add sour cream, salsa, jalapeños & cheese

6 Top with another tortilla and fry in a dry pan on both sides until browned

7 Cut into triangles and serve with remaining salsa and coriander00:00