Spiced Black Beans and Tofu with Mexican Kumara Wedges and Chipotle Lime Sour Cream

Spiced Black Beans and Tofu with Mexican Kumara Wedges and Chipotle Lime Sour Cream

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, June 12, 2016.

A tasty Mexican dish.


Ingredients

Mexican kumara wedges

  • 400g orange kumara, scrubbed and cut into 1–2cm wedges
  • 1 teaspoon Mexican spice mix

Spiced black beans and tofu

  • ½ red onion, finely diced
  • 1 capsicum, core and seeds removed and diced 1cm
  • 1 clove garlic, finely chopped or minced
  • 1 tablespoon Mexican spice mix
  • 150g firm tofu, patted dry and grated
  • 1 can chopped tomatoes
  • 70g tomato paste
  • ½ teaspoon brown sugar
  • ½ can black beans, drained and rinsed
  • ¼ cup vegetable stock or water
  • ½ teaspoon salt

Chipotle lime sour cream

  • Zest of ½–1 lime
  • ½ cup sour cream
  • 1 sachet chipotle sauce

To serve

  • 1 baby cos lettuce
  • 1 lime (use zested lime)
  • 3 tablespoons coriander leaves and stalks

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss kumara with a drizzle of oil and first measure of Mexican spice mix on prepared tray. Season with salt and pepper and bake for about 20 minutes, or until golden. Turn once during cooking.
  3. Heat a drizzle of oil in a large fry-pan on medium heat. Stir-fry onion, capsicum and garlic for about 4 minutes, until softened. Add remaining Mexican spice mix and cook a further 30 seconds. Add grated tofu and stir-fry a further 30 seconds to coat tofu in spices.
  4. Stir through tomatoes, tomato paste, sugar, beans, stock/water and salt and bring to a simmer. Reduce heat to low and simmer for 5–7 minutes. If mixture is getting a little dry, stir through 1–2 tablespoons water as required. Season to taste with salt and pepper and remove from heat.
  5. While beans are cooking, combine lime zest, sour cream and chipotle sauce in a small bowl and stir well.
  6. Finely shred lettuce; cut lime into wedges; roughly chop coriander.
  7. divide wedges between plates and top with spiced black beans and tofu. Serve with lettuce, garnish with coriander and squeeze over lime juice just before eating. Serve chipotle lime sour cream on the side.

Nutritional Information

Energy 1956 kj
467 kcal
Protein 17.5g
Carbohydrate 59.0g
Fat 16.2g