Navajo fry bread with tomato bean salsa

Name: Navajo fry bread with tomato bean salsa
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4 portions
Ingredients: 300 g self-raising flour; 150 g buttermilk; 70 g olive oil; 125 g canned sweet corn kernels; 1 tsp salt; 2 spring onions/shallots; 1 tsp ground cumin; ½ tsp chilli powder; 2 tomatoes; 400 g canned kidney beans; ½ iceberg lettuce; 1 avocado; sour cream; pickled jalapeño chillies

4.1 (16 ratings)

Difficulty easy

Preparation time 35 min

Total time 35 min

Serving size 4 portions

Ingredients

300 g self-raising flour, plus extra for dusting
150 g buttermilk
70 g olive oil, plus extra for shallow frying
125 g canned sweet corn kernels, rinsed and drained (approx. 70 g after draining)
1 tsp salt
2 spring onions/shallots, trimmed and cut into pieces (3 cm)
1 tsp ground cumin
½ tsp chilli powder
2 tomatoes, cut into quarters
400 g canned kidney beans, rinsed and drained (approx. 250 g after draining)
½ iceberg lettuce, finely shredded
1 avocado, flesh only, cut into bite-size pieces
sour cream, to serve
pickled jalapeño chillies, to serve

Nutrition: per 1 portion
Calories: 2926 kJ / 696.7 kcal
Protein: 16.9 g
Carbohydrates: 72.3 g
Fat: 35.3 g
Saturated Fat: 6.7 g
Fibre: 10.9 g
Sodium: 1425.5 mg