This mid-week Mexican dish is probably one of the quickest and easiest meals you’ll ever make! Using a line of your pantry’s ‘usual suspects’, this tasty dish comes together without having to buy the whole list of ingredients every time. It’s deliciously rich and oh so smokey! With the help of our Beef Bone Broth powder, it not only tastes amazing but is also wonderfully nutritious. This can be made vegan by replacing Beef Bone Broth powder with our Vegetable Broth powder.
2 tins black beans (strained under cold water to get the goo off)
2 heaped tsp of an additive-free Mexican spice mix (or see method below for a simple homemade recipe)
1 heaped tbsp of smoked paprika
1 cans diced tomatoes
1 tbsp maple syrup
Himalayan crystal salt
Vegan savoury flakes
1 tbsp of Worcestershire sauce
1 tbsp of Tamari sauce
1 tbsp of chipotle sauce (preservative free)
1 tbsp olive oil
1 tsp white wine vinegar or apple cider vinegar
¼ purple cabbage thinly sliced
2 carrots grated or thinly sliced
1 lime - juiced
1-2 avocados halved and sliced
Corn chips (additive free)
Greens - we used a serve of kale
Coriander leaves to garnish
1. Place black beans, Mexican seasoning, smoked paprika and a little olive oil in a frypan over a medium-high heat, and fry until spices are fragrant.
2. Add tinned tomatoes, broth powder, Worcestershire sauce, Tamari, Maple, and chipotle. Fill the tomato can with water and add to mixture. Stir through and allow to simmer for 10 mins.
3. Combine carrots and purple cabbage, squeeze over lime juice and mix through.
4. Serve in a bowl with corn chips, avocado, lime, carrot and purple cabbage slaw, and coriander. (Add a little extra chipotle if you like it extra spicy!)
Note: To make homemade Mexican spice mix, combine:
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp himalayan crystal salt