• 400cal
  • 15min

Lunch

Veggie Taco Salad

How to Make It

In a bowl, mix the red onion, lime juice and salt, then set aside.

Heat the oil in a frying pan over a medium heat and cook the black beans with the tomato paste and fajita seasoning. Season and cook for 5-10 minutes, stirring occasionally.

Scatter some of the tortilla chips into a bowl then add a layer of the black beans. Top with the sliced avocado, chopped tomato and red onion. Add the rest of the blackbeans and tortilla chips and scatter over the coriander and serve.

Ingredients

  • 200g tinned blackbeans, drained
  • 100g tortilla chips
  • ½ red onion, sliced
  • 1 avocado, stoned, peeled and sliced
  • 1 tsp fajita seasoning
  • 1 tsp sunflower oil
  • 1 tbsp tomato puree
  • 1 tomato, chopped
  • ½ lime, juiced
  • ½ red onion, sliced
  • Small bunch of coriander, chopped

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