Stacking Mexicans

Second night of HelloFresh week, and I chose to make Mexican Tortilla Stack with Homemade Guacamole and Black Bean Salsa.

This included both black beans (dreaded pulses) and yellow pepper – both things I’m not usually that keen on.  It was delicious!  Really easy to make – lots of chopping again – and then you bung most of it in saucepan for a while.

There’s a really easy to make guacamole – mash up an avocado, add some coriander and lime juice and it’s good to go.

It makes loads, so this would easily feed three, and I have lots of left over salsa and guacamole in my fridge now.  Looking forward to having the second helping of this one – and I’d definitely make it again.  Particularly as there is no meat in it, the cat left me to cook in peace!

It tastes great and the different textures – the smooth guacamole, the warm tomato and blackbean salsa, soft tortillas finished with crunchy cold black bean, pepper and coriander topping – work really well.  It’s not the easiest thing to eat – definitely not an early dating dish – but worth the salsa spillage.

Here’s how it looked

 
and what it should have looked like

  

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