Black Bean & Feta Chilaquiles

Fusion at its best. The crisp crunch of Mexican Chilaquiles with the heat of Vegan Italian ‘Nduja, pair that with the salty tang of Greek Feta and a kiss of Lime and this world trip is a party on a plate.

The perfect Late Summer Snacking Dish

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chilaquiles, tacos, nachos, vegetarian tacos, vegetarian nachos, healthy snacks, healthy nachos, healthy tacos

Yield: 4

Author: Suze Morrison

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Black Bean & Feta Chilaquiles

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Fusion at its best. The crisp crunch of Mexican Chilaquiles with the heat of Vegan Italian ‘Nduja, pair that with the salty tang of Greek Feta and a kiss of Lime and this world trip is a party on a plate.The perfect Late Summer Snacking Dish

Ingredients

• 2 Corn & Wheat Tortillas, cut into 8pieces each
• 1 tbsp Rapeseed Oil (or more if you are shallow frying)
• 1 Red Onion, finely chopped
• 400g Fresh Tomatoes, chopped small
• 400g Tin Black Beans, drained
• 2 tbsp Vegan‘Nduja
• 1 Lime, juiced, plus extra to serve
• 3 Spring Onions, finely sliced
• 100g Feta, crumbled
• Fresh Coriander & Cress to serve
• 4 Large Eggs, fried to serve, optional

Instructions

1. Begin with the salsa. Warm the‘Nduja in a pan and add the black beans, red onion, and tomatoes, stir, and cook for 2-3 minutes to warm through then add the lime juice. Set aside.
2. Mix the tortilla strips with the oil and air fry for 4-6 minutes, or until crisp. Alternatively shallow fry for 1-2 minutes, turning halfway and drain on kitchen paper.
3. Divide the tortilla strips between 4 plates, top with the black bean mixture, feta, spring onions and fresh coriander & cress. Top with a fried egg if liked.

https://gourmetglow.co.uk/recipes/black-bean-feta-chilaquiles