Mexican Black Bean Cos Cups with Lime Avocado Smash

Mexican Black Bean Cos Cups with Lime Avocado Smash

Ready in 30 minutesServes 2-3
This dish most recently appeared in My Veggie Bag on Sunday, October 22, 2017.

If you find cos cups too messy, simply shred lettuce and build a Mexican bowl!


Herbed Rice

  • 1 cup jasmine rice
  • 1½ cups water
  • Zest of 1 lime
  • 1 clove garlic
  • ¼ teaspoon salt
  • 2-3 tablespoons chopped coriander leave and stalks
  • 2-3 tablespoons chopped parsley leaves and stalks *

Mexican Black Beans

  • 1 shallot, thinly sliced
  • 1 clove garlic, minced
  • 1 tablespoon Mexican spice mix
  • 2 tablespoons tomato paste
  • 2 tomatoes, diced 2cm
  • ½ teaspoon salt
  • 1 capsicum, core and seeds removed and diced 1cm
  • 1 can black beans, rinsed and drained
  • ½ cup vegetable stock

Lime Avocado Smash

  • 1 avocado
  • Juice of ½ lime
  • 2 tablespoons mayonnaise

To Serve

  • 1 cos lettuce
  • 1-2 spring onions, thinly sliced
  • ½ lime, cut into wedges


  1. Combine rice, water, lime zest, garlic and salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. While rice cooks, heat a drizzle of oil in a medium frypan on medium-high heat. Cook shallot for about 2 minutes, until softened. Add garlic and Mexican spice mix and cook a further 1-2 minutes, until fragrant.
  3. Add tomato paste, tomatoes, salt and capsicum to pan and cook for about 3 minutes, until tomato breaks down. Reduce heat to medium, add beans and stock, and simmer for 6-7 minutes, until thickened. Season to taste with salt and pepper.
  4. While beans cook, cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon and scoop out flesh. Place in a small bowl with lime juice and mayonnaise and smash with a fork. Season to taste with salt and pepper.
  5. Once rice has finished steaming, fluff up grains with a fork and mix through coriander and parsley. Separate cos lettuce leaves and rinse.
  6. To serve, fill cos lettuce leaves with herbed rice and Mexican black beans. Dollop with lime avocado smash and sprinkle over spring onions. Serve with a lime wedge to squeeze over just before eating.

Nutritional Information

Energy 2139 kj
511 kcal
Protein 15.3g
Carbohydrate 65.3g
Fat 19.6g