5th March, 2019
We LOVE Mexican food. The flavours. The freshness.
In the past, we would make the meaty version (you can find that here)…but since deciding to cut meat out of our diets, I’ve tweaked the recipe.
These bowls are so quick and easy. Perfect for a busy week night. I sometimes make the rice during the day and then in the evening all I have to do is prep the veggies and salad.
1 x brown onion, chopped
1 x packet of brown microwave rice (follow packet instructions. Usually 90 seconds in microwave)
1 x 400g can of black beans (rinse under cold water until water runs clear)
1 x 125g can of corn kernels, drained
1 x 400g can of tomatoes (you don’t have to use these, but it does add to the flavour)
1tbsp ground paprika
1/2 tbsp ground coriander seeds
1/2 tbsp ground cumin seeds
Sprinkle of ground chilli (taste it first and add a little extra if you like more heat)
Salt to taste
1/2 cup water
This is super simple.
Just fry off the onion in a little olive oil, add the spices and fry until fragrant.
Add the rinsed beans, cooked rice, drained corn and can of tomatoes.
Mix well and add the water.
bring to boil, then reduce heart and let simmer for 5 minutes or so.
I also like to roast some sweet potato, carrots, pumpkin – whatever I have available.
Just cut into wedges – sprinkle with a little olive oil and salt and pepper and into oven until soft and golden. The perfect accompaniment to this dish.
To assemble the bowl – start with a handful of lettuce or spinach, then pile in the rice mix, fresh tomatoes, red capsicum, a little grated cheese and the roasted vegetables.
Top with some salsa, sour cream and fresh avocado.
Coriander, jalapeños and a few corn chips are always good too.
There you have it – Vegetarian Mexican Bowls.
I have occasionally added chopped mushrooms to my rice mix which is lovely also.
Mix it up with different ingredients to suit your kids and family.
Today is Mex night at our place – so guess what I am making?!