Mexican Black Bean Chilli Bowl

Name: Mexican Black Bean Chilli Bowl
Cuisine: Mexican, Latin American, American
Ingredients: Olive Oil; 3 Garlic cloves; 1 Red onion; 1 tsp smoked sweet paprika; 1 tsp dried chilli flakes; 1 tsp cumin seeds; 400g tin black beans, drained and rinsed; 2 large tomatoes; 1 tsp runny honey; 3 sun-dried tomatoes in oil; 150g red cabbage; 1 ripe avocado; coriander; Lime juice; Black pepper; salt

4 steps

Mexican cuisine is as vibrant and colourful as the country! Remove the typical breads, wraps and cheeses that are low in nutrients and load up on the spice, fresh vegetables and healthy fats. We grow delicious sweetcorn in the UK (look out for it in late summer). If there was one dish that represents how I believe we should eat more often, it’s this Mexican bowl, bursting with colour, lots of fibre and good-quality fats.

Updated at: Wed, 27 Mar 2024 13:38:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories195.9 kcal (10%)

Total Fat9 g (13%)

Carbs22.3 g (9%)

Sugars6 g (7%)

Protein7.1 g (14%)

Sodium448.2 mg (22%)

Fiber8.6 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

olive oil

3garlic cloves

1red onion

1 tspsmoked sweet paprika

1 tspdried chilli flakes

1 tspcumin seeds

400gtin black beans

3sun-dried tomatoes in oil

150gred cabbage

Instructions

Step 1

Heat 2 tablespoons of the oil in a saucepan over a medium heat, add the garlic, onion, paprika, chilli flakes and cumin seeds, season with salt and pepper and sauté for 2 minutes, then add the black beans and cook, stirring, for a further 2 minutes.

Step 2

Put half the tomatoes in a blender or food processor with the honey, the remaining oil and the sun-dried tomatoes and blitz until smooth. Add the mixture to the pan of beans and simmer for 8–10 minutes.

Step 3

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

Step 4

Serve the bean stew on top of the vegetables in the bowl, and garnish with the coriander leaves.