A big hug of goodness in a bowl. I’ve taken inspiration from a burrito and made it into an easy one pot dinner that the whole family will enjoy. I also like to prep this in advance for easy work lunches throughout the week that are delicious and satisfying.
Prep
10 min
Cook
50 min
Serves
4
Difficulty
Easy
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Ingredients
sweet potato 300 g (diced)
mushrooms 200 g (sliced)
bell pepper 1 (sliced)
red onion 1 (sliced)
tomato purée 1 tbsp
smoked paprika 1 tsp
ground coriander 1 tsp
chopped tomatoes 400 g (chopped)
vegetable stock cube 1
black beans 400 g (drained)
basmati rice 240 g
avocado 1 ½ (sliced)
jalapeños to serve (sliced)
olive oil dash
Method
Peel and dice the sweet potato. Thinly slice the mushrooms, bell pepper and red onion.
Heat a dash of oil in a pan on a medium heat. Add the sweet potato, bell pepper, mushrooms and red onion and cook for around 5 minutes.
Make up the stock cube with 75ml boiling water per person. Stir in the tomato puree, coriander and paprika and cook for a minute while stirring. Pour in the chopped tomatoes, vegetable stock and black beans. Cover with a lid and leave to simmer gently for 45 minutes. Check the seasoning and adjust to taste.
Meanwhile, cook the rice according to the packet instructions. Slice the jalapeños and avocado.
Plate up the black bean stew with the rice, avocado and jalapeños. Enjoy!
