Print Comment

Veggie Chilli with Cruncy Tortilla and Avocado Salad

29 OCTOBER 2012
Enlarge
Images © David Loftus, 2012 
Dish type: Main course

Ingredients

Chilli & rice
1 dried smoked chipotle
or ancho chilli
½ a fresh red chilli
1 red onion
1 tsp sweet smoked paprika
½ tsp cumin seeds
1–2 garlic cloves
1 big bunch of fresh coriander
Olive oil
2 mixed-colour peppers
1 x 400g tin of chickpeas
1 x 400g tin of black beans
700g passata
1x 250g pack of cooked
Mixed long grain and wild rice


Salad
4 small corn tortilla wraps
2 ripe avocados
3 heaped tbsp fat-free natural yoghurt, plus extra to serve
2 limes
1 romaine lettuce
½ a cucumber
1 fresh red chilli
1 handful of ripe cherry tomatoes

SERVES 4 | 749 CALORIES

Ingredients out • Oven at 200°C/400°F/gas 6 • Food processor (bowl blade) • Lidded casserole pan, high heat • Stick blender

Method

Put the chillies, peeled and halved red onion, paprika and cumin seeds into the processor, squash in the unpeeled garlic through a garlic crusher, then add the coriander stalks (reserving the leaves) and 2 tablespoons of oil, and whiz until fine • Tip into the pan, then add the deseeded and roughly chopped peppers, drained chickpeas and black beans, a pinch of salt and pepper and the passata, stir well and put the lid on • Fold the tortillas in half, slice into 0.5cm strips, sprinkle on to a baking tray and pop in the oven until golden and crisp

Put most of the coriander leaves, a pinch of salt and pepper, half a peeled avocado, the yoghurt and the juice from 2 limes into a jug and whiz with a stick blender until silky • Check and adjust the seasoning of the chilli, leave the lid off • Remove the tortillas from the oven into a bowl, cut the lettuce into chunky wedges and add to the bowl • Scoop and dot over curls of avocado • Peel the cucumber into ribbons and finely slice half a chilli, then scatter both over the top

Make a well in the middle of the chilli and tip in the rice, then pop the lid on for the last few minutes to warm the rice through • Pour the dressing over the salad, pick over the remaining coriander leaves, finely slice the remaining chilli and sprinkle over the top along with the halved cherry tomatoes, then toss everything together • Serve with dollops of yoghurt

Jamie's 15-Minute Meals is published by Michael Joseph, Penguin
Recipes © Jamie Oliver 2012 jamieoliver.com

Share:

More on...

Add comment

Please type the characters that appear on the image in order to send your comment:



  • Please note, all comments are those of readers and do not represent the opinion of Hellomagazine.com
  • Hellomagazine.com reserves the right to remove comments it considers offensive or not relevant
  • Please focus on the topic