Clea Grady
We love Mexican food, and love to eat our favourite things on one plate! This is great served with flour or corn tortillas, tacos, or just on its own.
For the Black Rice:
1 tin refried beans
For the Guacamole:
2 ripe avocados
Red onion (about half a small one)
Stalk of spring onion
1 x red chilli
6-8 cherry tomatoes
Juice of about half a lemon
Salt and cracked pepper
For the Chilli Non Carne:
Olive Oil
1 large onion (white or red)
3 cloves garlic
1 tsp cumin powder
1 tsp coriander
Good splash of soy sauce
Good squirt of tomato puree
2 carrots
2 celery stalks
1/2 tsp (or more if you like spice) cayenne pepper
1/2 tsp smoked paprika
Good splash of your favourite hot sauce (optional)
1 tin chickpeas
1 tin kidney beans
1 tin cannellini beans
2 tins chopped tomatoes
Salt and pepper to taste
We love Mexican food, and love to eat our favourite things on one plate! This is great served with flour or corn tortillas, tacos, or just on its own.
1. Make the Chilli Non Carne.
Put a good splash of olive oil in a pot and get it on a low/medium heat.
Chop up your onion and toss in the pot.
Chop up your garlic and throw in after a couple of minutes.
Add your cumin, coriander, paprika and cayenne and mix well.
Add your soy sauce and tomato puree and mix.
Chop up your carrots and put them in.
Then goes your celery, chopped, but not too fine (the carrot and celery add texture and a bit of crunch).
Open your tins of beans, pour into a colander and rinse well in cold water.
Add all the beans to the pot and mix well.
Add the 2 x tins of tomatoes and mix again.
Add salt and pepper to taste and then leave simmering away for a good 30 minutes. Taste before serving – if it tastes great then you’re ready!
2. Make the Black Rice.
1 part rice to 2 parts water, bring to boil, turn down and simmer for 40 minutes. Works perfectly every time. We used Biona black pearl rice, but you should be able to find it in most supermarkets.
3. Make the Refried Beans. Follow pack instructions.
4. Prepare the Guacamole.
Mash up 2 ripe avocados with a fork.
Finely dice some red onion (about half a small one) and a stalk of spring onion – add to bowl.
Finely dice one red chilli (up to you if you keep the seeds or not!) – add to bowl.
Chop up about 6-8 cherry tomatoes into little pieces (in half and then in half again at least) – add to bowl.
Squeeze in the juice of about half a lemon – do this to taste. You can always add more lemon, so start off with a little first.
Add salt and cracked pepper. If you don’t have any fresh chilli then you can use a hot sauce, like Tabasco, instead. And if you’re not keen on heat, then just leave the chilli out altogether.
Serve up and enjoy!
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