MEXICAN INSPIRED BLACK BEAN BOWL @Sophsplantkitchen

Ingredience

🫘FOR THE BEANS

4 spring onions, white parts finely chopped

1 red bell pepper, chopped finely

3 cloves minced garlic

1/2 a red chilli (finely chopped)

Coriander leaves + stalks (finely chopped)

Spice mix: 1sp coriander, 1tsp cumin, 2tsp smoked paprika, 1/2 tsp cayenne pepper, pinch of cinnamon

1 tbsp tomato paste

2 tbsp peanut butter

2 tins black beans (+ their juice)

Squeeze of lime

Salt and pepper to taste

🧀FOR THE CASHEW QUESO

1/2 cup cashews, soaked in boiling water

2 tbsp nooch

2 garlic cloves

1/2 tsp salt - more to taste

around 80-100ml water

juice of half a lemon

1 tsp smoked paprika

pinch of turmeric (for colour)

🥑FOR THE GUAC

1 large ripe avocado

1 tbsp chopped red onion

1/2 tbsp chopped red chilli

2 minced garlic cloves

Juice of one lime or lemon

1 tbsp olive oil, more to taste

1/2 tsp salt, more to taste

Chopped coriander and cherry tomatoes if you like

🧅Quick pickled red onion

1/2 a red onion, finely sliced widthways

Juice of one lime

1/2 tsp salt

1/2 tsp sumac (optional)

Pokyny

👉 finely chop and fry spring onions, chilli, coriander stalks for 5 min with a pinch of salt. Add spice mix and garlic, followed by tomato purée and peanut butter. Add beans & their water. Cook down ~10-15 min. squeeze over lime and adjust salt to your liking.

👉Method: blend together, taste and adjust salt and acidity as needed

👉Method: mash together, adjust salt and acidity as needed