Method.
Prep Time: 20 minutes
Cook Time: 30 minutes
- Heat the olive oil in a heavy-bottomed pot over a medium-high heat and cook the onion and garlic until soft and translucent.
- Add in the cumin, coriander, smoked paprika and oregano and cook for a minute before adding in the beans, tomatoes, tomato paste and the sugar. Season with sea salt and cook for 20 minutes or until rich and thick.
- In a small bowl mash up the avocado with the juice of one lime and some sea salt. Add in 1 tablespoon of chopped coriander and mix again to combine.
- Put the chopped tomato into another small bowl along with the juice of the remaining lime and remaining 3 tablespoons of chopped coriander. Season with sea salt then mix well to combine.
- Arrange the corn chips in the bottom of a large baking dish. Spoon over the black bean mixture then flake in the salmon. Sprinkle with the cheese and grill under a hot grill until golden brown.
- To serve, dollop with the guacamole, followed by the salsa and an extra sprinkle of chopped coriander.
SHARE THIS Recipe
Product used in this recipe.
Shopping list.
1 x packet BBQ & Horopito Hot Smoked Salmon 180g
2 tablespoons olive oil
1 onion
3 cloves garlic
1 teaspoon cumin
1 teaspoon coriander
2 teaspoons smoked paprika
1 teaspoon oregano
1 tin black beans
1 tin tomatoes
2 tablespoons tomato paste
1 teaspoon sugar
2 avocados
2 limes, plus extra wedges to serve
4 tablespoons, roughly chopped coriander, plus extra to serve
300g tomatoes, seeds removed, finely chopped
1 x 170g packet corn chips
125g cheese, coarsely grated
