Mexican Black Bean Chilli Bowl

Name: Mexican Black Bean Chilli Bowl
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

www.hrpfestivals.com

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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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.hrpfestivals.com.

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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