Mexican black bean chilli bowl

Name: Mexican black bean chilli bowl
Cuisine: Mexican, Latin American, American
Ingredients: 4 tbsp extra virgin olive oil; 3 garlic cloves, thinly sliced; 1 red onion, finely diced; 1tsp smoked paprika; 1 tsp dried chilli flakes; 1 tsp cumin seeds; 400g tin black beans; 2 large tomatoes; 1 tsp runny honey; 3 sun dried tomatoes in oil; 2 sweetcorn cobs; 150g red cabbage, finely shredded; 1 avocado, diced; 10g coriander; 1 lime zested and juiced; 150g brown rice

6 steps

Updated at: Tue, 13 Feb 2024 09:33:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories962.2 kcal (48%)

Total Fat42 g (60%)

Carbs131.1 g (50%)

Sugars13.8 g (15%)

Protein24.4 g (49%)

Sodium829.2 mg (41%)

Fiber27.3 g (98%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

4 Tbspextra virgin olive oil

1 tspsmoked paprika

1 tspdried chilli flakes

1 tspcumin seeds

400gtin black beans

2tomatoes

large

1 tsprunny honey

3sun dried tomatoes in oil

150gred cabbage

10gcoriander

150gbrown rice

Instructions

Step 1

Heat 2 tbsp olive oil in a saucepan and add garlic, onion, paprika, chilli flakes and cumin seeds for 2 mins. Add black beans, salt and pepper and cook for 2 more mins.

Step 2

Put half the tomatoes in a blender with the honey, sun dried tomatoes and some oil. Add the mix to the beans and simmer for 8-10 mins.

Step 3

If using whole corn cobs, coat them in oil and drill in the oven, turning them gently and frequently until tender and lightly charred all over.

Step 4

Mix the shredded red cabbage in a bowl with the remaining diced tomato, avocado and Coriander stalks

Step 5

Slice the corn kernels off the cob straight into the cabbage bowl with lime juice and zest and a drizzle of oil.

Step 6

Serve with the bean stew and garnich with Coriander. Can be served with rice too