Skip to content
Menu
Black Bean Chilli with Avocado Sauce & Quick Pickled Onion
Plato principal

Black Bean Chilli with Avocado Sauce & Quick Pickled Onion

1 h 10 minPara 4Nutri-Score A€€
de @georgieeats1 importación0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • red wine vinegarDespensa60 ml
  • caster sugarDespensa8 g
  • red onion (very finely sliced)Frutas y verduras0,5 piezas
  • sweet potato (cubed)Frutas y verduras2 piezas
  • olive oilDespensa30 ml
  • onion (finely chopped)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras4 piezas
  • tomato pureeDespensa30 g
  • smoked paprikaEspecias3 g
  • ground cuminEspecias5 g
  • ancho chilli pasteDespensa25 g
  • chopped tomatoes (canned)Despensa400 g
  • black beans (drained and rinsed)Despensa700 g
  • saltEspecias5 g
  • black pepper (freshly ground)Especias2 g
  • chilli flakes (to serve)Especias2 g
  • fresh coriander (to serve)Frutas y verduras15 g
  • avocado (large)Frutas y verduras1 pieza
  • vegan yoghurtLácteos50 g
  • lime (juiced)Frutas y verduras1 pieza
  • coriander (for the avocado sauce)Frutas y verduras15 g
  • jalapenosFrutas y verduras30 g

por ración

Nutrición

359kcal

Carbohidratos
53 g
Proteínas
12 g
Grasas
11 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Cazo
  • Cocotte
  • Batidora de vaso

paso a paso

Preparación

  1. Preheat the oven

    • Preheat the oven to 180 °C fan assisted (200 °C / gas mark 6).
    Paso 1

  2. Make the quick pickled onions

    • Combine the red wine vinegar, sugar, water and a pinch of salt in a small saucepan.
    • Bring to a simmer over a medium heat, then add the sliced red onion and stir well.
    • Set aside to pickle while you continue with the recipe.
    Paso 2

  3. Roast the sweet potato

    • Combine the sweet potato, a good drizzle of olive oil and a pinch of salt and black pepper on a baking tray.
    • Mix everything up, then roast until soft all the way through and golden on the edges.
    Paso 3

  4. Fry the aromatics

    • Heat a large pan or cast-iron casserole dish over medium heat and add a good glug of oil.
    • Once hot, add the onion and cook, stirring frequently, until soft and translucent.
    • Stir in the garlic, tomato puree, smoked paprika, cumin, ancho chilli paste and a good pinch of salt, then cook until the spices release their fragrance.
    Paso 4

  5. Add tomatoes and beans

    • Pour the chopped tomatoes and black beans into the pan.
    • Swirl water around the can of chopped tomatoes and add that in too.
    • Give everything a really good stir, then bring to the boil.
    Paso 5

  6. Simmer the chilli

    • Reduce the heat to a simmer and let the chilli bubble gently, uncovered.
    • Cover with a lid and simmer until thickened and reduced.
    • Stir through the roasted sweet potato, then taste and adjust the seasoning.
    Paso 6

  7. Make the avocado sauce

    • Blend the avocado, vegan yoghurt, lime juice, coriander and jalapenos until smooth.
    Paso 7

  8. Serve

    • Serve the chilli topped with the avocado sauce, quick pickled red onion, chilli flakes and fresh coriander.
    Paso 8
Obtener Mezze