This recipe from Teresa Cutter aka The Healthy Chef was made by me by a dear friend. It was so delicious!
Nacho Bean Bowl
Serves 6
Time it takes: 30 minutes
Ingredients
2 onions, chopped
1 clove garlic, smashed
1 red chilli, seeded and chopped (optional)
1 red capsicum, chopped
1 teaspoon ground cumin powder
1 teaspoon smoked paprika
1 bunch coriander
1 tablespoon grated ginger
100 g sweet corn kernels
400 g black beans or red kidney beans (cooked)
800 g sun ripened tomatoes (blended)
2 tablespoons tomato paste (no added salt)
Black pepper
1 avocado
200 g vegan natural yoghurt or cour cream (optional)
1 clove garlic, smashed
1 red chilli, seeded and chopped (optional)
1 red capsicum, chopped
1 teaspoon ground cumin powder
1 teaspoon smoked paprika
1 bunch coriander
1 tablespoon grated ginger
100 g sweet corn kernels
400 g black beans or red kidney beans (cooked)
800 g sun ripened tomatoes (blended)
2 tablespoons tomato paste (no added salt)
Black pepper
1 avocado
200 g vegan natural yoghurt or cour cream (optional)
Method
Saute the onion, garlic, chilli, capsicum, chopped coriander stalk, and sweet corn for about 5 minutes in a large pot until softened.
Add the cumin powder, tomato paste, crushed tomato and beans.
Simmer over a medium – low heat for 20 minutes until thick and rich.
Season with plenty of black pepper and stir through coriander leaves.
Serve topped with avocado and a dollop of thick natural yoghurt.
Add the cumin powder, tomato paste, crushed tomato and beans.
Simmer over a medium – low heat for 20 minutes until thick and rich.
Season with plenty of black pepper and stir through coriander leaves.
Serve topped with avocado and a dollop of thick natural yoghurt.
No comments:
Post a Comment
Feel free to message me!