Growing up, I was always in awe of how my mum seemed to know her way around a kitchen and prepared great feasts with ease. You see we never had any cookbooks in the house when we were younger - my mum ONLY cooked Nigerian food - so I became enamoured with the day that I would be old enough to join her and also learn how to cook from memory. It wasn't until I was a teenager that she admitted that she loathed cooking and even more so the monthly food shop.
I have definitely adopted my mum's cooking style and have trained my eye to measure portion sizes. I usually use my hand as a good point of reference for measurement. I rarely follow recipes fully and usually make adjustments especially if I don't that particular ingredient in my house or I want to make something a little bit more healthy. So in this case, I replaced the refried beans with kidney beans and I held off on the cheese but they were still delicious!
I have definitely adopted my mum's cooking style and have trained my eye to measure portion sizes. I usually use my hand as a good point of reference for measurement. I rarely follow recipes fully and usually make adjustments especially if I don't that particular ingredient in my house or I want to make something a little bit more healthy. So in this case, I replaced the refried beans with kidney beans and I held off on the cheese but they were still delicious!
You'll need:
1 wholewheat tortilla
handful of kidney beans
handful of kidney beans
small handful of chickpeas
handful of spinach, chopped
1 tomato, finely chopped
1/2 avocado, peeled & chopped
1 tablespoon finely chopped onion
1 garlic clove, crushed
To Season: juice of a lime, olive oil, salt & pepper
PRE-HEAT the oven to 200 degrees C.
SPREAD a thin amount of olive oil on both sides of the tortilla. Place the tortilla on a baking sheet/tin foil in the oven for about 8-10 minutes or until slightly crispy. Leave to chill on a plate.
PREPARE the avocado 'salsa' by placing the chopped avocado and tomato in a bowl. Add the juice of half a lime and a pinch of salt (to taste).
FRY the onions and kidney beans with a tablespoon of olive oil on a low-medium heat for about 5 minutes. Add the garlic and some salt. Turn off the heat and stir in the chopped spinach. Mash the mixture with a potato masher and spread on top of the tortilla. Pile the avocado salsa on top and add the chickpeas. Drizzle with the juice of the other lime half.
handful of spinach, chopped
1 tomato, finely chopped
1/2 avocado, peeled & chopped
1 tablespoon finely chopped onion
1 garlic clove, crushed
To Season: juice of a lime, olive oil, salt & pepper
PRE-HEAT the oven to 200 degrees C.
SPREAD a thin amount of olive oil on both sides of the tortilla. Place the tortilla on a baking sheet/tin foil in the oven for about 8-10 minutes or until slightly crispy. Leave to chill on a plate.
PREPARE the avocado 'salsa' by placing the chopped avocado and tomato in a bowl. Add the juice of half a lime and a pinch of salt (to taste).
FRY the onions and kidney beans with a tablespoon of olive oil on a low-medium heat for about 5 minutes. Add the garlic and some salt. Turn off the heat and stir in the chopped spinach. Mash the mixture with a potato masher and spread on top of the tortilla. Pile the avocado salsa on top and add the chickpeas. Drizzle with the juice of the other lime half.
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