Whole roasted Mexican onions with salsa | Nourish plant-based living

Ingredients

• Serves: 2
• True
• For the onions
• 3 large red onions – peeled, top and bottom trimmed
• False
• 1½ tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon seas salt flakes, crushed
• For the salsa
• 1 small avocado - destoned, peeled and finely diced
• 1 small tomato, deseeded and finely diced
• 1 tablespoon chopped green chilli (cayenne or jalapeno)
• 2 tablespoons sliced spring onion
• 2 tablespoons cooked black beans
• Handful of coriander leaves, chopped
• Juice of half a lime
• Salt and pepper to taste
• To serve
• Taco/salsa sauce
• Grated vegan parmesan cheese
• Fresh oregano leaves