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Lunch recipe

Smoky Black Bean Tortilla Bowls with Avocado Lime Salsa

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Warm smoky black beans and sweetcorn layered with crisp wholemeal tortilla wedges, juicy tomatoes and a fresh avocado lime salsa.

Start planningStart cookingIngredients
25 min565 kcal4 base servingsLunchVeganQuickFamily FriendlyFilling Lunch
ContainsGluten
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: black beans, wholemeal tortilla wraps, avocado, sweetcorn

Dietary fit: Vegan, Vegetarian, Dairy-free, Soya Free, Sesame Free, Peanut Free, Tree Nut Free, Lower Sugar

Serving tip: Keep the bean mixture and salsa separate until serving so the homemade tortilla wedges retain plenty of crunch.

Smoky Black Bean Tortilla Bowls with Avocado Lime Salsa plated and ready to serve.

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Ingredients

What you need

  • 2 tins black beans
  • 300g sweetcorn
  • 8 wholemeal tortilla wraps
  • 2 avocado
  • 300g cherry tomatoes
  • 1 red pepper
  • 1 red onion
  • 2 cloves garlic
  • 20g fresh coriander
  • 2 limes
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper

You'll also need

large baking tray, large frying pan, mixing bowl, sharp knife

Method

Step by step

Up to 8 clear steps
  1. Smoky Black Bean Tortilla Bowls with Avocado Lime Salsa cooking step 1: Prepare the vegetables and wraps.
    Step 1

    Prepare the vegetables and wraps

    Heat the oven to 220°C/200°C fan/gas 7. Cut each wholemeal tortilla wrap into eight wedges. Dice the red pepper into 1cm pieces. Finely chop the red onion and garlic. Halve the cherry tomatoes, roughly chop the fresh coriander and cut the limes in half.

    7 min
  2. Smoky Black Bean Tortilla Bowls with Avocado Lime Salsa cooking step 2: Crisp the tortilla wedges.
    Step 2

    Crisp the tortilla wedges

    Spread the tortilla wedges over a large baking tray, drizzle with 0.5 tablespoon olive oil and toss to coat. Bake for 7 to 8 minutes, turning once, until crisp and golden at the edges, then leave on the tray to cool slightly.

    8 min
  3. Smoky Black Bean Tortilla Bowls with Avocado Lime Salsa cooking step 3: Soften the pepper.
    Step 3

    Soften the pepper

    Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Add the red pepper, half the red onion and 0.25 teaspoon salt. Cook for 4 to 5 minutes until softened and lightly charred at the edges.

    5 min
  4. Smoky Black Bean Tortilla Bowls with Avocado Lime Salsa cooking step 4: Warm the smoky beans.
    Step 4

    Warm the smoky beans

    Add the garlic, smoked paprika and ground cumin, then stir for 30 seconds. Drain and rinse the black beans and add them with the sweetcorn, 100ml water, 0.25 teaspoon salt and the black pepper. Cook for 5 to 6 minutes, stirring twice, until piping hot and lightly saucy; crush a few beans against the pan to thicken the juices.

    6 min
  5. Smoky Black Bean Tortilla Bowls with Avocado Lime Salsa cooking step 5: Mix the tomato salsa.
    Step 5

    Mix the tomato salsa

    In a bowl, toss the cherry tomatoes with the remaining red onion, half the coriander, the juice of 1 lime, the remaining 0.5 tablespoon olive oil and 0.25 teaspoon salt. Leave for 5 minutes so the tomato juices form a light dressing.

    5 min
  6. Smoky Black Bean Tortilla Bowls with Avocado Lime Salsa cooking step 6: Finish the avocado.
    Step 6

    Finish the avocado

    Halve, stone and peel the avocado, then cut the flesh into 2cm chunks. Gently fold it through the tomato salsa with the juice of half the remaining lime, taking care not to mash it. Cut the last lime half into four wedges.

    3 min
  7. Smoky Black Bean Tortilla Bowls with Avocado Lime Salsa cooking step 7: Build the bowls.
    Step 7

    Build the bowls

    Divide the crisp tortilla wedges between four wide bowls. Spoon the warm smoky beans over one side so some wedges stay crisp, then add the avocado tomato salsa. Finish with the remaining coriander and a lime wedge for squeezing.

    2 min