Avocados are stupidly expensive at the moment. I’d made some gorgeous little peppers stuffed with goat’s cheese but didn’t have much else in the fridge, though I had a few tortillas hanging around. I had some good chilli sauce and coriander in the garden and limes pinched from a wild tree in my neighbourhood. I had the idea to wrap the peppers in tortillas with the usual accompaniment of refried beans. I didn’t have any refried beans, but I had a can of black beans, so I sizzled an onion in olive oil for near on 10 minutes, added a good spoonful of ground cumin, then the beans with their liquid and squished everything together: bean purée. But I hankered after an avocado, so ventured to the shops and bought one at great cost. It wasn’t big enough to be generous, so to make it go further, I turned it into a velvety cream by pushing it through a sieve and squeezing in lime juice. Good. Then I rolled the peppers in tortillas spread with black bean purée, with dollops of Katy’s chilli sauce, handfuls of coriander, squirts of lime and generous squiggles of avocado purée and a little dusting of ground cumin and smoked paprika here and there. And do you know what? It was pretty darned tasty.
So, should you have some leftover mini peppers stuffed with goat’s cheese, or any roasted peppers for that matter, and a few other bits and bobs, roll them up and scoff away.
Silly me, of course, I decided to photograph what I did, and turned my kitchen into a war zone. Read about it here My perfect life. Splat. Yep. Splat!