Photo by Shalom Dare on Pexels
Mexican Black Bean & Charred Corn Bowl with Avocado
Quinoa bowls topped with black beans, sweetcorn, onion, jalapeno, cumin, smoked paprika, lime, and avocado.
- 400 g tin black beans
- 200 g sweetcorn
- ½ medium red onion
- ½ jalapeno pepper
- 1 lime
- 1 small bunch coriander
- 1 avocado
- 1 tsp cumin
- ½ tsp smoked paprika
- 1 tbsp olive oil
- 100 g quinoa
- 200 ml vegetable stock
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook the quinoa according to packet instructions using the vegetable stock. Fluff with a fork when done.
- Step 2
Drain and rinse the black beans and sweetcorn. Finely chop the red onion and jalapeno pepper (remove seeds for less heat). Chop the coriander.
- Step 3
In a bowl, combine the black beans, sweetcorn, red onion, and jalapeno. Add the cumin, smoked paprika, olive oil, juice of half the lime, salt, and pepper. Toss to combine.
- Step 4
Cut the avocado into cubes.
- Step 5
To assemble the bowls, divide the cooked quinoa between two bowls.
- Step 6
Top with the black bean and corn mixture.
- Step 7
Add the avocado cubes.
- Step 8
Garnish with fresh coriander and a squeeze of the remaining lime juice.
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