Mexican Black Bean Cos Cups with Lime Avocado Smash

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

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My Veggie Food Bag
Mexican Black Bean Cos Cups with Lime Avocado Smash

This dish will appear in My Veggie Food Bag on Sunday, October 22, 2017.

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.
  • SERVES 2-3

Nutritional Information

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

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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