2 Fry’s Golden
Crumbed or Soya and Flaxseed Schnitzels
3 soft flour tortillas/wraps
1 tsp smoked paprika
1 tsp ground coriander
½ tsp ground cumin
2 tsp salt
1 tin of black beans, drained and rinsed
1 green bell pepper
2 avocados, mashed
½ a red onion, diced
2 garlic cloves, minced
a handful of fresh coriander (cilantro), roughly chopped
juice of 1 lime
salt, to taste
salsa
black olives
lime wedges
sriracha, or hot sauce of choice
1 Preheat the oven to 185°C/Gas Mark 4.
2 Cut the tortillas into eighths (into little triangles) and sprinkle with smoked paprika, coriander, cumin and salt. Brush the chips with some olive oil.
3 Place the chips in the oven for 2-3 minutes, shaking them halfway through.
4 Cook the schnitzels according to the packet instructions. Once cooked, slice them into strips, about 1cm (½in) thick.
5 To make the guacamole, combine the mashed avocado, onion, garlic, lime juice and coriander in a bowl. Season with salt.
6 Slice the green pepper and halve the olives, de-pitting if required.
7 Place the tortilla chips in a bowl and top with the schnitzel strips, guacamole, black beans, green pepper, salsa, olives, lime wedges and hot sauce.