Nacho Sandwich
Ingredients
2 Deli Kitchen Folded Flatbreads
150g cherry tomatoes, quartered
1 shallot, finely chopped
1 small garlic clove, crushed
Juice of 1/2 lime
100g tinned black beans, drained and rinsed
4 tbsp sour cream
2 tbsp jalapeños, finely chopped
20g plain tortilla chips
2 Deli Kitchen Folded Flatbreads
150g cherry tomatoes, quartered
1 shallot, finely chopped
1 small garlic clove, crushed
Juice of 1/2 lime
100g tinned black beans, drained and rinsed
4 tbsp sour cream
2 tbsp jalapeños, finely chopped
20g plain tortilla chips
Method
Combine the cherry tomatoes, shallot, garlic, and lime juice with a little seasoning in a small bowl and set aside for 10 minutes.
Open up the flatbreads. Divide the black beans between the two folded flatbreads, along with the tomato salsa, sour cream, and jalapeños. Wrap in parchment and keep chilled until needed.
Once outdoors, add the tortilla chips to each one and Eat Wild.
