Mexican Nacho Plate from 7 Day Vegan Challenge: The easy guide to going vegan: Featuring Over 70 Tas

Ingredients

• 240 g (8½ oz) drained tinned black beans
• 1 tablespoon fajita spice mix
• 1 splash of Plant Cream
• ½ shallot, finely chopped
• 30 g (1 oz) coriander (cilantro) leaves, chopped
• 300 g (10½ oz) cherry tomatoes, halved
• lime wedges, to serve (optional)
• corn chips, to serve
• salt
• 1 squeeze of lemon juice
• 1 avocado, peeled and pitted
• 1 pinch of salt and freshly cracked black pepper
• ½ chilli, chopped