Mexican Nacho Bowl

Ingredients

• 240g of drained tinned black beans
• 1 tbsp of fajita spice mix
• A splash of plant-based cream
• 1 avocado, peeled and pitted
• 1 squeeze of lemon juice
• Salt
• Corn chips, to serve
• Lime wedges, to serve
• 300g of cherry tomatoes, halved
• 30g of coriander leaves, chopped
• 1⁄2 shallot, finely chopped
• 1⁄2 chilli, chopped
• 1 pinch of salt and freshly cracked black pepper