S & B Mexican Bowl

December, 2020

Why S & B might you ask? I created this recipe when I was running a cooking group on the Eating Disorders Unit with two patients (patient S and B) and we loved it so much that I promised I would write up the recipe and incorporate their initials in their honour. It could also stand for Spicy Bean Mexican Bowl

S & B Mexican Bowl

Serves 2-3

Ingredients
  • 1 small red onion, diced

  • 1 small red chilli, de-seeded

  • 1 tbs extra virgin olive oil

  • 1 tin (400g) black beans, drained and rinsed (or any legumes of choice)

  • 200g tin corn kernals, drained

  • 1 tin (400g) chopped tomatoes

  • 1 tbs tomato paste

  • 1 tsp smoked paprika

  • 1 tsp cumin

  • 250g microwave brown rice

  • 2 large handfuls baby spinach or mixed leaves

  • 10 cherry tomatoes

  • 1 small avocado

  • Salt and pepper

  • Optional other toppings: Greek yoghurt, sour cream, cheddar cheese, corriander

Method
  1. Heat oil in a large fry pan over medium-high heat

  2. Add onion and cook for 2-3 minutes until translucent

  3. Add chilli for an addiitonal 1 minute, stirring to combine with onion

  4. Add the beans, corn, tomato and tomato paste and cook for 3-4 minutes, stirring to combine

  5. Reduce to medium heat and add spices. Mix through and then remove from heat

  6. Cook the rice as per the instrucitons on the packet

  7. Prepare the cherry tomatoes by slicing in half and slicing the avocado thinly

  8. To assemble, divide the leaves and rice in bowls

  9. Top with the bean mix, tomato, avocado and any other toppings which you like!

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© Talia Cecchele, 2020