Recipes
Recipes

Dean Edwards' Mexican three-bean taco bowl

Hearty beans, slow cooked and gently spiced, are the ideal weeknight warmer, while the tomato salsa adds a hit of fresh, zingy flavours

Hearty beans, slow cooked and gently spiced, are the ideal weeknight warmer, while the tomato salsa adds a hit of fresh, zingy flavours

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(24 votes)
Cooking Time

Cook: 20 Mins

Cooking Time

Serves: 6

Cooking Time

Price: £1.13 per serving

Nutritional Information

Each 468g serving contains

Energy
2134kj
510kcal
26%
Fat
17.3g
Med
25%
Saturates
4.2g
Med
21%
Sugars
7.0g
Med
8%
Salt
0.61g
Med
10%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
456kj/109kcal

Ingredients

1 onion, diced

1 green pepper, deseeded and sliced

4 cloves garlic, crushed

1tbsp olive oil

2tbsp tomato purée

2tsp smoked paprika

1tsp ground coriander

1tsp ground cumin

400g tin black beans in water

400g tin red kidney beans in water

400g tin cannellini beans in water

300ml vegetable stock

200g baby plum tomatoes, finely diced

1 small red onion, diced

2tbsp chopped coriander, plus extra to serve

Juice 1 lime

4tsp olive oil

200g long-grain white rice, cooked according to the pack instructions

2 avocados, diced

2 wholemeal tortillas, cut into triangles

Method

1
In a frying pan, cook the onion, green pepper and garlic in the oil for 5 mins. Add the tomato purée, paprika, coriander and cumin, then cook for 1 min. Put in the slow cooker.
2
Drain and rinse all the beans. Add to the cooker with the stock. Cover and cook on low for 4 hrs.
3
Preheat the oven to 190C/170C Fan/Gas 5.
4
Mix all the salsa ingredients together in a bowl and season with black pepper.
5
Cook the tortillas on a baking tray for 10 mins.
6
Divide the cooked rice between 6 bowls and top with the beans. Serve with the tortillas, salsa, avocados and a sprinkle of coriander.