Black Bean Tortilla Salad with Roasted Tomato Salsa and Paprika and chilli Fraiche

Black Bean and Tortilla Salad

Mustapapu-tortillasalaatti, paprika chili fraiche ja paahdettu tomaattisalsa

It finally feels like winter is coming to an end and Spring is in the air. The days are getting longer, the snow melting and I am craving lighter, healthier food. This is a perfect Spring salad, fresh and crunchy, but still filling and satisfying. I baked the tortilla in the oven, rather than frying, to reduce the fat content, then layered with avocado, colourful cherry tomatoes, and mixed salad leaves. This was topped with chipotle spiced black beans and a rich roasted tomato salsa. Finally I finished the salad with big dollops of Planti Cooking Fraiche Paprika and Chilli, which lends the perfect cooling freshness with a slight chilli heat. I serve my salad with extra salsa and Planti Cooking Fraiche, I love to dip the baked tortilla chips in and saviour all the delicious goodness!

This is a paid collaboration with Planti

Planti Cooking Fraiche

Black Bean Tortilla Salad, Paprika and Chili Fraiche and Roasted Tomato Salsa – serves 2 to 4

3 ripe tomatoes, quartered

1 red onion, peeled and quartered

1 red chilli, cut into large chunks

a small handful of coriander

juice of a lime 

salt and pepper

4 tortilla, cut into triangles

olive oil

2 chipotle chillies from a tin, finely chopped

1 small onion, finely chopped

1 x 400 g tin black beans, drained and rinsed

around 75 g Salad leaves

1 large avocado, sliced

a handful of cherry tomatoes halved

1 pot of Planti Fraiche, Paprika and chili 

chopped coriander to serve

Black Bean and Tortilla Salad

Toss the tomatoes,red onion and chilli in a little oil, season and roast in the oven at 200 degrees c. for 25 – 30 minutes, until beginning to caramelise.  Allow to cool a little then add to a blender/ food processor with the coriander and lime juice and pulse into a salsa.

Brush both sides of the tortilla with oil, season and arrange in a single layer on a baking tray. Bake in the oven for 8 – 10 minutes until golden.

Fry the finely chopped onion with a little oil, until softened.  Add the chipotle chili and cook for a minute before adding the black beans.  Season and fry for a couple of minutes to heat through.

Finally arrange in layers the baked Tortilla triangles, the salad leaves, sliced avocado and black beans, repeating if necessary.  Top with big dollops of Planti fraiche, the tomato salsa and chopped coriander.  Put any remaining Planti fraiche and salsa in small bowls and serve on the side.

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