03/15/2022Bowls and salads - Main courses - Tofu, legumes and seitan

Mexican Bowl with Refried Beans

Name: Mexican Bowl with Refried Beans
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 serv
Cuisine: Vegan
Ingredients: 600 g sweet potato; 3 tbsp neutral oil; 10 g chili spices; 1 bunch green onions; 400 g cooked black beans; 350 g tomatoes; 3 tbsp olive oil; 2 tbsp balsamic vinegar; 125 mL Mexican salsa

Gluten-free Low budget Batch cooking Spring / Summer Lunchbox Blender-free

For: 2 servDifficulty: EasyPreparation: 20 minCooking: 30 min

I love refried beans, which are beans mashed and then fried in a pan with a good amount of oil. For this dish, it's a variation with more chunks and where the preparation is not refried afterward, just beans sautéed in oil with spices and then crushed.

Served in a bowl with roasted sweet potatoes, tomatoes, and salsa! It's a perfect meal for making lunchboxes as well :)

Servings

Ingredients

Cups

-sweet potato 600 (g)
-neutral oil 3 (tbsp)
-chili spices 10 (g)
-green onions 1 (bunch)
-cooked black beans 400 (g)
-tomatoes 350 (g)
-olive oil 3 (tbsp)
-balsamic vinegar 2 (tbsp)
-Mexican salsa 125 (mL)

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Steps

Preheat the oven to 180°C (350°F).
Wash the sweet potatoes and roughly cut them into pieces. On a baking sheet lined with parchment paper, place the sweet potatoes. Add a spoonful of neutral oil and a pinch of salt. Bake for 30 minutes.
Slice the white part of the green onions. Heat 2 tablespoons of oil in a pan and sauté the sliced onions. Add the drained black beans. Cook for about 8 minutes until they are slightly charred.
Add the spices and a pinch of salt. Stop the cooking and partially mash the beans to obtain a sort of paste with chunks.
Dice the tomatoes. Mix them with the olive oil and vinegar. Thinly slice the green part of the green onions.
Serve in bowls: the roasted sweet potatoes, the frijoles refritos (cooked black beans) and the tomatoes. Add green onions and salsa!