Mexican Black Bean Chilli Bowl | HRP Festivals

Name: Mexican Black Bean Chilli Bowl | HRP Festivals
Ingredients: 4 tbsp extra-virgin olive oil, plus extra for drizzling; 3 garlic cloves, thinly sliced; 1 red onion, finely diced; 1 tsp smoked sweet paprika; 1 tsp dried chilli flakes; 1 tsp cumin seeds; 400g tin black beans, drained and rinsed (or 200g dried black beans, cooked ‘perfectly’ – see page 97); 2 large tomatoes, finely diced; 1 tsp runny honey; 3 sun-dried tomatoes in oil, drained; 2 sweetcorn cobs (or 200g tinned sweetcorn, drained); 150g red cabbage, finely shredded; 1 ripe avocado, stoned, peeled and diced; 10g coriander, leaves and stalks separated and finely chopped; grated zest and juice of 1 lime; sea salt and freshly ground black pepper

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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,

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Ingredients

4 tbsp extra-virgin olive oil, plus extra for drizzling
3 garlic cloves, thinly sliced
1 red onion, finely diced
1 tsp smoked sweet paprika
1 tsp dried chilli flakes
1 tsp cumin seeds
400g tin black beans, drained and rinsed (or 200g dried black beans, cooked ‘perfectly’ – see page 97)
2 large tomatoes, finely diced
1 tsp runny honey
3 sun-dried tomatoes in oil, drained
2 sweetcorn cobs (or 200g tinned sweetcorn, drained)
150g red cabbage, finely shredded
1 ripe avocado, stoned, peeled and diced
10g coriander, leaves and stalks separated and finely chopped
grated zest and juice of 1 lime
sea salt and freshly ground black pepper