I know the title probably sounds like an oxymoron but I swear to you it’s true.
First off get some black beans going on the stove with some onion, garlic, salt, pepper, cumin, cayenne pepper & smoked paprika
For the tortilla chips skip those deep fried nasties and whip up your own. Get yourself some fresh, soft, corn tortillas. In the UK Cool Chile does some great ones. I keep leftover ones in the freezer just for this purpose. Cut them into triangles and cook them on a hot, flat, cast iron or tefal pan until brown.
For salsa I highly recommend you buy some of mine. It keeps on the shelf unopened for a year!
Mix 2 tablespoons tahini with 3 tablespoons lemon juice, 1 tablespoon water and a teaspoon Italian herbs.
Now start layering; chips, bean mixture, salsa, and again. Toss little bits of the tahini mixture all over the top layer and cook them in the oven on 375f/180c/gas mark 5 for 15 minutes or until it’s browned.
While it’s in the oven chop up some spring onions & coriander. Keep half on the side to sprinkle on the top and put the rest with 2 ripe avocados, some salt, lemon juice, & tobasco. Squash it all up and voila – guacamole for the top too. Serve with forks, knives & lots of napkins!
Enjoy!
