Commit to the #halfcuphabit – one half cup of beans (about 200g) every day. Make a batch of Spicy Black Beans on Sunday and you have a whole week of quick and easy meals.
Roll black beans in small corn tortillas to make a shape like a fat cigar. Bake at 180C fan until brown and crispy. Smother or dip in guacamole. You can also wrap these (once cooked and cooled) in foil and take for lunch. They will still be warm or room temperature and delicious at lunch.
BBQ or roast a medley of vegetables (e.g. aubergine, spring onion, red / yellow peppers) – make sure they get a little bit black for that smokey taste. Warm black beans in the microwave. Warm flour tortilla as package directs. Pile black beans, vegetables in the wrap, dollop guacamole, soured cream and fresh tomato salsa.
Black bean enchiladas with our homemade enchilada sauce. The sauce is worth the extra 15 minutes. It is super easy and delicious. We love this recipe in winter when you really need something hot to fill you up.
Black Bean Burgers & Sweet Potatoes
Roast Sweet Potatoes as per recipe. In a frying pan, heat a tablespoon of vegetable oil to nearly smoking. Add in 4 tablespoons of black beans per person and shape into a ‘burger’. Turn the heat down and let the black beans cook through. Flip once. Don’t worry if they get a bit dry – just don’t burn them. Cover with guacamole, sour cream & fresh tomato salsa.
Re-heat beans in the microwave. In a small fry pan, put in 1 teaspoon of vegetable oil. Heat to medium-high. Add a corn tortilla and fry until crispy (about two minutes each side). Top with black beans, guacamole, sour cream & fresh tomato salsa.
TexMex Breakfast Burrito