Ingredients
- 300 g of blue corn tortilla chips (or use any gluten-free plain tortilla chips)
- 3 medium tomatoes
- 4 garlic cloves, (2 whole with skin on, 2 finely chopped)
- 1 small red onion, peeled and quartered
- 1 lime, juice only
- 1 bunch of coriander, (large) leaves chopped
- 4 tbsp of vegetable or olive oil
- 1 green pepper, cut into 1cm dice
- 2 fresh bay leaves, scrunched
- 2 tsp of ground cumin
- 2 tsp of smoked paprika
- 1 tsp of dried oregano
- 200 g of passata
- 800 g of black beans (or kidney beans), (2 x 400g tins) drained and rinsed
- 10 g of dark chocolate, (2 squares)
- 150 g of cheddar, coarsely grated
- 2 ripe avocados
- 200 ml of soured cream, to serve
- 1 lime, cut into wedges to serve
- 2 green chillies, sliced to serve (optional)
- 1 bottle of hot sauce, to serve (optional)
- 1 tsp of ground cinnamon
Method
Step 1
In a pan over a high heat, dry-fry the tomatoes, whole garlic cloves and onion for 8-10 mins until charred all over (or use a hot grill). Cool slightly, then remove and discard the tomato and garlic skins and chop the flesh together with the onions on a board. Transfer to a bowl, mix in half the lime juice and half the coriander, then season the salsa with salt and pepper and put to one side.Step 2
Set a pan over a moderate heat and add the oil, diced pepper and bay leaves. Cook for 8 mins until the pepper softens. Add the chopped garlic, cook for 2 mins, then add the spices, oregano, passata and beans. Cook for around 10 mins. Season to taste and roughly mash into a coarse purée (avoiding the bay leaf) using the back of a fork. You want a loose, drop-from-a-spoon consistency – add a splash of water if it needs it. Add the chocolate, stir through to melt, then take off the heat.Step 3
Preheat the oven to 210°C/190°C/gas 6-7. Put the tortilla chips in an even layer in an ovenproof dish and distribute the bean mixture over the top – leave some chips uncovered so they stay crispy. Sprinkle over the cheese and bake for 8-10 mins until it has melted. Remove from the oven.Step 4
Meanwhile, dice the avocado into 1cm cubes and mix with the remaining lime juice and coriander, adding salt and pepper to taste.Step 5
Top the tortilla chips with the salsa and avocado, then serve immediately with soured cream and lime wedges. Sprinkle with fresh chillies and a dash of hot sauce if you like more heat.