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Mexican-Inspired Black Bean Bowl with Guacamole, Cashew Queso & Quick Pickled Onions
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Mexican-Inspired Black Bean Bowl with Guacamole, Cashew Queso & Quick Pickled Onions

20 minPara 2Nutri-Score A€€
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lo que necesita

Ingredientes

2 personas
  • black beans (canned, drained and rinsed)Despensa480 g
  • olive oilDespensa15 ml
  • onion (finely chopped)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras2 piezas
  • ground cuminEspecias3 g
  • smoked paprikaEspecias2 g
  • chilli flakesEspecias1 g
  • tomato pasteDespensa15 g
  • lime (juiced)Frutas y verduras1 pieza
  • avocado (mashed)Frutas y verduras1 pieza
  • red onion (thinly sliced)Frutas y verduras1 pieza
  • red wine vinegarDespensa60 ml
  • cashews (soaked in hot water)Frutos secos y semillas60 g
  • nutritional yeastDespensa10 g
  • lemon juiceFrutas y verduras15 ml
  • saltEspecias3 g
  • coriander (chopped)Frutas y verduras10 g

por ración

Nutrición

445kcal

Carbohidratos
48 g
Proteínas
17 g
Grasas
21 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Bol
  • Batidora de vaso

paso a paso

Preparación

  1. Quick pickle the onions

    • Thinly slice the red onion and place in a bowl.
    • Cover with the red wine vinegar and a pinch of salt, then set aside to pickle.
    Paso 1
  2. Make the guacamole

    • Mash the avocado in a bowl with some lime juice and salt.
    • Stir through a little chopped coriander.
    Paso 2
  3. Blend the cashew queso

    • Drain the soaked cashews and blend with nutritional yeast, lemon juice, salt and a splash of water until smooth and creamy.
    Paso 3
  4. Cook the black beans

    • Heat the olive oil in a frying pan and soften the chopped onion.
    • Add the garlic, cumin, smoked paprika, chilli flakes and tomato paste and cook until fragrant.
    • Add the drained black beans with a splash of water and simmer until thickened, then finish with lime juice and salt.
    Paso 4
  5. Assemble the bowls

    • Spoon the black beans into bowls.
    • Top with guacamole, cashew queso and the quick pickled onions.
    • Scatter over the remaining coriander and serve.
    Paso 5