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Ingredients
Mexican Bites
740 g can kidney beans, drained
1 teaspoon ground cumin
2 tablespoons olive oil
¼ teaspoon cayenne pepper
1 avocado
1 small clove garlic, crushed
2 tablespoons sour cream
2 tablespoons lime juice
1 vine-ripened tomato, seeded and finely chopped
2 tablespoons finely chopped fresh coriander
250 g packet round tortilla chips
Method
- To make the retried beans, put the kidney beans in a bowl and mash well with a potato masher, then add the cumin. Heat 1½ tablespoons of oil in a large non-stick frying pan and add the cayenne pepper and mashed kidney beans. Cook over medium- high heat for 2–3 minutes, stirring constantly. Allow to cool, then refrigerate for about 30 minutes, or until cold.
- Scoop the avocado flesh into a food processor and add the garlic, sour cream and 1 tablespoon of the lime juice. Process for a few minutes until it is a thick creamy paste, then add salt to taste. Refrigerate.
- To make the salsa, mix together the tomato, coriander and the remaining olive oil and lime juice in a bowl. Refrigerate until needed.
- To assemble, lay out 36 round tortilla chips. Put a heaped teaspoon of retried beans in the centre of each chip, add a teaspoon of the avocado cream and lastly half a teaspoon of tomato salsa.
Think ahead: The bean purée can be made 3 days in advance. Make the salsa up to 2 hours beforehand. Assemble just before serving.
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