HF W16 - CCR - Source of Fiber - Veggie - try to use EID: French Fries

• Heat a light drizzle of olive oil in a deep frying pan over medium high heat. Fry the garlic, the romano pepper and half of the onion* for 2 - 3 minutes.
• Add the black beans with their liquid, the chipotle paste and mix well. Let simmer for 4 - 5 minutes. Generously season with salt and pepper.
• Heat a knob of butter in a clean frying pan over medium-high heat. Fry the corn for 2 - 3 minutes, or until golden brown.

Tip: You serve the other half of the onion raw. If you’re not fond of that, you can cook it together with the vegetables instead.

• In a bowl, add the rest of the onion with the tomatoes, the white wine vinegar, some sugar to taste and half of the coriander. Mix well to combine.
• Halve, pit and peel the avocado and cut into cubes. Mix with the tomato salsa.
• Zest the lime into a bowl. Then, cut the lime into 6 wedges.
• Add the yogurt to the lime zest, together with 1/2 lime wedge per person. Season with salt and pepper.