I thought I’d give you a quick recipe for this delicious, iron and protein packed, quick and easy, cost effective and vegan tea. I’m no food blogger but just had to share this gem – hope you enjoy and let me know if you’d like to see more!
Frijoles (black beans) and guacamole jacket potatoes – so fresh and filling!
Potato, mixed herbs, salt, pepper, vinegar, vegan spread
Black beans, kidney beans, veg stock cube, 150ml water, onion, garlic, chilli, cumin, coriander
Avocado, tomatoes, lemon juice, hot sauce, red pepper
Chipotle sauce, leafy salad, cherry tomatoes
SO bang out those jackets with your chosen method. I tend to blast them in the microwave for 10 mins. Then give them a salt, pepper, dash of vinegar, mixed herb and vegan spread rub. Then wrap them in a tinfoil blanket and pop in the oven for 45 mins to an hour on around 160.
Then start chopping your onion and garlic as thin as you can as you don’t want any crunch. Then add your beans. I tend to have add a can of kidney beans instead of two black beans. Just saves on money and adds different nutrients. Then add your cumin, coriander and chilli to your taste. Make 150 ml of stock and add gradually to your mixture. Letting it thicken up and cook. I use the back of my spoon to flatten the beans a little to create a smoother texture. But them on a low heat and let them simmer.
Now onto the Guac. This isn’t my normal guacamole recipe as it omits the red onion but I find the frijoles all ready have such a kick I like my guacamole to be slightly more cooling. But this totally depends on your preference. I simply mush my avocado, add finely chopped peppers and tomatoes, season with salt and pepper add a dash lime juice and a teaspoon of hot sauce and et voila – ready to roll!
Grab your potatoes out of the oven, cut in half and fill with your beautiful black bean mixture, dollop your Guac on top, serve with your fave leafy greens, fresh tomatoes and a healthy drizzle of Chipotle sauce.