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Mexican-Inspired Black Bean Bowl with Guacamole, Cashew Queso & Quick Pickled Onions
20 minServes 2Nutri-Score A€€
A
20 min
20 minMexican-Inspired Black Bean Bowl with Guacamole, Cashew Queso & Quick Pickled Onions
what you need
Ingredients
black beans (canned, drained and rinsed)Pantry480 g
olive oilPantry15 ml
onion (finely chopped)Produce1 piece
garlic (minced)Produce2 pieces
ground cuminSpices3 g- smoked paprikaSpices2 g
- chilli flakesSpices1 g
tomato pastePantry15 g
lime (juiced)Produce1 piece
avocado (mashed)Produce1 piece
red onion (thinly sliced)Produce1 piece- red wine vinegarPantry60 ml
cashews (soaked in hot water)Nuts & seeds60 g- nutritional yeastPantry10 g
lemon juiceProduce15 ml
saltSpices3 g
coriander (chopped)Produce10 g
per serving
Nutrition
445kcal
- Carbs
- 48 g
- Proteins
- 17 g
- Fat
- 21 g
what you’ll use
Tools
Frying pan
Mixing bowl
Blender
step by step
Method
- Step 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.
- Step 2
Make the guacamole
- Mash the avocado in a bowl with some lime juice and salt.
- Stir through a little chopped coriander.
- Step 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.
- Step 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.
- Step 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.
most cooked first