Just Add Salsa!

Flavourful and aromatic, these authentic Mexican go-tos work equally well as a snack, for brunch, or as an easy mid-week supper. PHOTOS COURTESY OF Adobe StockULTIMATE GUACAMOLEServes 2 1 small red onion 1 medium very ripe tomato 1 red chilli, deseeded 1 large handful fresh coriander 1 lime 4 medium ripe avocadosIn a food processor, pulse the onion, tomato, chilli and most of the coriander until finely chopped, then transfer to a bowl. Roll the lime over the work surface with some pressure to help juicing, then cut in half, juice it and add to the mix. Now cut your avocados in half, remove the stones and scoop out the creamy flesh. Squash the flesh to a pulp with your hands to make it super creamy. Leave a few of the chunks for a bit of texture. Mix through the blitzed veg, add some seasoning and a little mayonnaise (optional). Drizzle with olive oil and some more coriander, and serve with nachos. EASY BEEF AND BEAN BURRITOSServes 4 ½ red onion, thinly sliced 1 red pepper, deseeded and thinly sliced ½tsp ground allspice 1tsp smoked paprika 3tsp cumin seeds 2 x 200g sirloin steaks, cut into strips ½tbsp olive oil 2 garlic cloves, peeled and sliced 1 x 400g tin black or borlotti beans, partially drainedMix the red onion, red pepper, allspice, paprika, 1tsp cumin seeds, the thinly cut steak and olive oil in a bowl. Stir well and leave to marinate for up to two hours. Fry the beef mixture with a pinch of salt over a high heat until the beef is browned all over. Remove from the pan and rest on a plate. For the beans, add a dash of olive oil to the pan you cooked the steak in. Add the garlic and 2tsp cumin seeds and cook over a medium heat for 2 minutes. Add the beans, crushing them lightly with the back of a wooden spoon as you heat them through. Once soft, remove from the heat and set aside. To serve, spread some of the beans over four burritos and top with a little of the beef. Drizzle a spoonful of sour cream over. Add a scattering of lettuce, roll up and serve immediately.