Mexican Bean Chilli & Tomato Salsa
with Garlic Rice & Coriander- Sesame
- Fish
- Eggs
- Soy
- May contain traces of allergens
Say hello to the best bean in town, nutrient-packed black beans. They are wholesome and filling and go perfectly in a bowl with garlic rice and a tomato-cucumber salsa. Now cook it up in a fiery sauce to drive home those mouth-watering flavours.
Ingredients
1
Avocado
1 sachet
Coriander
1 packet
Jasmine rice
1 packet
Plant-Based Mayo
(May be present: Sesame, Fish, Eggs, Soy)
1
Cucumber
1 packet
Tomato Paste
1 sachet
Mexican Fiesta Spice Blend
2
Garlic
1 packet
Black Beans
1
Capsicum
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don’t peek!
• Meanwhile, finely chop tomato and cucumber. • Drain and rinse black beans. Thinly slice capsicum into strips.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook capsicum and black beans, stirring, until softened, 5-7 minutes.
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. Add tomato paste, Mexican Fiesta spice blend and remaining garlic. Cook until fragrant, 1-2 minutes. • Add the brown sugar and the water (for the sauce) and simmer until slightly thickened, 1-2 minutes. Stir to combine. Season with salt and pepper to taste.
• In a medium bowl, combine tomato, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide garlic rice and Mexican bean chilli between bowls. • Top with tomato salsa. • Dollop over plant-based mayo and tear over coriander to serve. Enjoy!
