Take 10 minutes out of your time to make this plate of deliciousness, put on a great movie, relax and indulge yourself.


  • Servings: “2“
  • Difficulty: easy
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    For the Mexican Nacho Plate
  • 240 g (81⁄2 oz) drained tinned black beans
  • 1 tablespoon fajita spice mix
  • 1 splash of Plant Cream
  • 1 avocado, peeled and pitted
  • 1 squeeze of lemon juice
  • salt
  • corn chips, to serve
  • lime wedges, to serve
  • For the Fresh Salsa:
  • 300 g (101⁄2 oz) cherry tomatoes, halved
  • 30 g (1 oz) coriander (cilantro) leaves, chopped
  • 1⁄2 shallot, finely chopped
  • 1⁄2 chilli, chopped
  • 1 pinch of salt and freshly cracked black pepper


  1. To make the black beans, put the drained beans in a blender with the fajita spice mix and a pinch of salt and pulse until well mixed. Scoop out on a plate and spread evenly.
  2. Next mash the avocado with the squeeze of lemon and a sprinkle of salt and put on top of the black beans.
  3. To make the salsa, put the tomato halves in a bowl and add the remaining salsa ingredients. Toss gently.
  4. Put a dollop of salsa on the plates, scatter the corn chips around the edges and add some lime wedges for extra zing. Enjoy straightaway!

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