Vegan_Food_and_Living_Cookbook_-_Spring_2019

TO MAKE THE REFRIED

BEANS

1 Heat the olive oil in a saucepan over

a medium heat.

Add the onion, season and sweat for

2-3 minutes, or

until translucent.

2 Add the garlic to the pan and sautèe

until aromatic, then add the black

beans and their liquid together with

the bay leaf and jalapeños. Season

generously and simmer for 20

minutes until the mixture is relatively

thick and the beans have softened

further. Then remove from the heat

and roughly mash, leaving a few

beans whole for texture. Set aside

until needed.

TO MAKE THE

AVOCADO DIP

1 Place the avocado, yoghurt, tahini,

lime juice and garlic in a blender.

Season, add a splash of water and

blend until completely smooth.

Refrigerate until needed.

TO MAKE THE

CHIMICHANGAS

1 Heat the olive oil in a small frying

pan over a medium-high heat. Add

a small piece of tortilla to check

the temperature – if it is crispy and

golden after 30 seconds then the oil

is at the right temperature for frying.

2 Place a tortilla on a work surface,

add a spoonful of the black bean

mixture to the lower half and tuck

in both sides before folding over the

nearest edge. Carefully, but firmly,

roll the tortilla up into a log and

dampen the edges with a little water

to secure. Repeat with the remaining

tortillas and filling.

3 Carefully lower the chimichangas

into the hot oil in batches and fry

for 2-3 minutes on each side until

crispy and golden. Be careful not

to overcrowd the pan. Remove

from the pan and drain on a plate

lined with kitchen paper, then serve

immediately alongside the avocado

dip.

Mini black bean

chimichangas with avocado dip

By Áine Carlin

Serves 2-3 | Prep 10 mins | Cook 26 mins | Calories 523 (per serving)

75ml (¹/ 3 cup) olive oil

6 taco-sized tortillas

FOR THE REFRIED BLACK BEANS

1 tbsp olive oil

1 onion, peeled, finely chopped

1 garlic clove, peeled, minced

300g (1½ cups) canned black beans,

with their liquid

1 bay leaf

1 tbsp minced pickled jalapeños

sea salt flakes and black pepper

FOR THE AVOCADO DIP

½ ripe avocado

1 tbsp plain coconut or soya yoghurt

1 tbsp tahini

juice of ½ lime

1 garlic clove, minced

sea salt fl akes and black pepper

Total fat Saturates Salt Sugar Protein

29.9g 4.1g 0.9g 5.2g 14.6g

Weekend^ RECIPES

This recipe is taken

from Cook Share

Eat Vegan: Delicious

Plant-based Recipes

For Everyone by Áine

Carlin, photography

by Danielle Wood,

published by

Mitchell Beazley.

(RRP £20.)