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Mexican Beans with Quinoa and Roasted Corncob

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
20 Mins

DIFFICULTY

INGREDIENTS 2p 4p
Quinoa ½ cup 1 cup
Black beans 200 gr 400 gr
Corncob 1/2 1
Red onion 1 2
Capsicum 1 2
Spring onion 2 4
Garlic 2 cloves 4 cloves
Spice mix (cumin, sweet paprika, chilli) 1 tbsp 2 tbsp
Stock cube 1 2
Diced Tomato 200 gr 400 gr
Lime 1/2 1
*Olive oil 2 tbsp 4 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

Vegan Mexican Black Beans, Quinoa with Corncob

  Nutrition per 100 gr (Average serve is 400gr)
  Energy 293Kj
  Protein 5.1g
  Fat, Total 1.4g
  –  Saturated 0.2g
  Carbohydrates 8.9g
  – Sugars 2.1g
  Sodium 202mg
  Allergens Gluten Free
Easy, Delicious, Vegan, Mexican. A perfect plant-based dinner for when you don't have much time and want to cook something delicious. Lovely Mexican flavors with healthy quinoa and the sweet roasted corn will make you want more with every bite. The black beans help to give this dish extra body, Enjoy!

TOOLS: 2 GRILL/FRY PANs, SAUCEPAN

METHOD

1

COOK & ROAST               

Remove leaves from corncob ● dry roast corn in a fry/grill pan on medium heat regularly turning the corn for 15 minutes ● place quinoa in a small saucepan with stock cube and add 1 cup of water per ½ cup of quinoa ● bring to the boil then simmer until cooked (around 10 minutes)

2

PREP                                   

Finely dice onion and garlic ● slice capsicum into small cubes ● slice spring onion into small rings

3

COOK                                  

Heat frypan on medium heat with 2(4) tbsp of oil ● add onion and capsicum ● cook for 3-4 minutes ● add garlic and spice mix, cook for 2 more minutes ● add diced tomatoes, black beans and bring to a simmer for 5 minutes

4

SLICE & MIX                 

Remove corncob from the pan and set it up straight on a cutting board ● using a knife, slice the kernels off the cob ● mix kernels and spring onion through bean mixture keeping some aside for garnish ● mix quinoa into the mixture

5

FINISH & SERVE                

Slice lime into wedges ● sprinkle some juice over the dish ● taste and add salt if needed ● place mixture in bowls and garnish with remaining spring onion and corn, top with a lime wedge

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.