Black Bean, Avocado and Quinoa Salad with Paprika Tortilla Chips

Updated at: Wed, 21 Feb 2024 19:03:14 GMT

Step 1

Preheat the oven to 200°C. Cook the quinoa if you are not using ready-cooked, and set aside.

Step 2

In a large bowl, combine the cayenne pepper and oil. Lightly brush over both sides of the tortillas, then cut them into triangles. (Keep the remaining oil.)

Step 3

Arrange the tortillas in a single layer on a large baking sheet and bake for 8-10 minutes until golden - they will crisp up as they cool. Sprinkle with a little salt and set aside.

Step 4

Meanwhile, finely chop the onion, quarter the tomatoes. Tip the drained black beans, red onion, tomatoes and quinoa into the bowl with the remaining cayenne-flavoured oil. Juice half of the limes and add half of that juice to the bowl. Season with salt and toss well to combine.

Step 5

Zest half of the limes. Add zest to a blender with the remaining lime juice, coriander, yoghurt, garlic and chilli. Whizz together, then season to taste.

Step 6

Halve and slice the avocados. Cut the remaining limes into wedges for serving.

Step 7

Spoon the black bean mixture onto the plates and top with the avocado slices. Serve straight away with the tortilla crisps, lime wedges for squeezing over and the dressing on the side.

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