adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mexican-inspired bowl
0 Likes
Total Time:
1 hour
Create a mouthwatering medley of flavors in one simple dish for a culinary masterpiece. Experiment with your own unique twist once you've mastered this recipe.
Ingredients:
  • 1 stick of cinnamon
  • 320 g brown rice
  • 1 corn on the cob
  • 1 red onion
  • 2 cloves of garlic
  • 1 fresh jalapeño or green chilli
  • 1 small red pepper
  • 1 small yellow pepper
  • 1 bunch of fresh coriander (30g)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 x 400 g tin of quality plum tomatoes
  • 1 ripe avocado
  • 2 limes
  • extra virgin olive oil
  • 1 x 400 g tin of black beans
  • ½ teaspoon smoked paprika
  • natural yoghurt
  • hot chilli sauce
  • 6 wholemeal tortillas
Instructions:
  • Prepare 320g of brown rice following the packet instructions. Drain and keep warm with a lid on. In a hot dry frying pan, cook 1 corn on the cob for about 10 minutes until blackened all over. Peel and chop 1 red onion, slice 2 cloves of garlic, and chop 1 jalapeño. Also, deseed and chop 1 small red and 1 small yellow pepper, and finely chop the stalks of 1 bunch of fresh coriander (30g). In a large pan over medium heat, cook the garlic, chilli, peppers, coriander stalks, 1 tsp each of ground cumin and coriander, and 1 stick of cinnamon for 10 minutes until softened. Remove kernels from the corn and add to the pan along with 1 x 400g tin of plum tomatoes and half a tin of water. Simmer for 30 minutes. Mash 1 avocado and mix with salt, pepper, lime juice, and olive oil. In the same pan, fry drained black beans and ½ tsp of smoked paprika until crispy. Serve everything in bowls, top with yogurt, coriander leaves, chilli sauce, and enjoy with tortillas and lime wedges.

Similar Recipes