A delicious Mexican-inspired dish with hardly any washing up.
This is one of those wonderful meals that is cooked in one pot, saving on dishes without compromising on taste. It packs a serious flavour punch and contains a lots of colourful veggies, making it one delicious, nutritious dinner. The guacamole on top adds a lovely creaminess but if you’re short on time simply dice an avocado and top it off with that instead, plus an extra squeeze of lime.
ONE POT MEXICAN
- 2 tablespoons olive oil
- 1 red onion, finely chopped
- 4 cloves garlic, minced
- 2 capsicums
- 3 cobs corn, kernels sliced off
- 1 cup grains (I used a mix of buckwheat and quinoa)
- 2 tins cherry tomatoes (whole or chopped tomatoes would work too)
- 1 can black beans (red kidney would be great too)
- 1 ½ cups vegetable stock
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 limes
- 1 cup coriander, roughly chopped
- 2 avocados, cubed
- 150g tomatoes, seeds removed, finely chopped
- Juice 1 lime
- ¼ cup coriander, finely chopped
Heat the olive oil in a heavy-bottomed pot. Over a medium-high heat saute the onion until soft and translucent. Thinly slice the capsicum then cut these slices in two. Add to the onion and cook for several minutes before adding the remaining ingredients aside from the lime and coriander. Cook for 20 minutes or until the grains are cooked through, stirring frequently so that it doesn’t stick to the bottom of the pot. Zest one of the limes into the pot, add the juice of the two as well as the coriander. Season with sea salt to taste, stir well and serve with the guacamole.
For the guacamole:
Put the avocado into a small bowl and mash roughly with a fork. Add the remaining ingredients, season with sea salt to taste and mix well.
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