Mexican night with vegetarian chilli

Mexican Night (hero guac, vegetarian chilli, fajita vegetables, tomato salsa)

Heather's Mexican night with hero guac, vegetarian chilli, fajita vegetables & tomato salsa

Recipe by: Heather

Yields4 ServingsDifficultyIntermediate

Ingredients List

For the Hero Guacomole
 2 ripe Avocados
 1 Garlic clove, chopped
 6 Cherry plum tomatoes, chopped
 Fresh Coriander, chopped
 Lime juice
 Fresh Chilli, finely diced
 Salt & Pepper
Vegetarian Chilli
 2 tbsp Olive Oil
 1 tsp dried Chilli Flakes
 1 tsp Ground Cinnamon
 1 tsp Cumin
 1 tsp Thyme
 2 Garlic cloves, chopped
 1 tbsp Tomato paste
 400 g kidney beans
 400 g brown lentils
 1 cup Vegetable stock
 400 g chopped tomatoes (I had plenty of fresh ones from the garden this week)
 2 tbsp chopped coriander
Fajita vegatables
 1 Onion , Zucchini & Capsicum
 1 tbsp Olive oil
 1 tsp Curry Powder
 ½ tsp Cayenne pepper
Tomato Salsa
 Fresh Tomatoes
 Fresh Coriander
 1 Garlic Clove
 1 tsp White Wine Vinegar
 1 tsp Olive oil
 Salt & Peper to taste
 (Optional) - Add fresh chilli if you like a bit of heat!
Last but not least
 I used salad wraps as that's all I had in the pantry but you can use tortillas or anything you can find in the supermarket at the time!

Method

1

Steam the Rice and cook the Vegetarian Chilli dish at the same time if possible.

Steamed Rice
2

Steamed rice, I used Basmati Rice as that's all that was available at the time in the supermarkets, with coronavirus and all.

Vegetarian Chilli
3

Heat the oil in a large fry pan, add onion and garlic and cook until soft.

4

Add dry spices and thyme until fragrant.

5

Add tomato past and cook for a few seconds then add in the beans and lentils, tomatoes and stock.

6

Simmer for 20 minutes or until stock reduced and chilli thickens.

7

Stir in chopped coriander and serve.

Fajita vegetables
8

Slice the onion, zucchini & capsicum and place in a fry pan with the olive oil

9

Add the curry powder and cayenne pepper.

10

Season with salt and pepper.

11

Toss on medium heat until tender.

Tomato Salsa
12

Pulse in food processor or NutriBullet until roughly blended

The hero Guacomole
13

Combine together and pulse in the food processor or NutriBullet until your desired texture.

14

Then we set aside in a bowl, some fresh coriander to sprinkle on top.

Last but not least
15

Add your favourite spicy sauce to the table.

DIY self serve from the table.

If you're trying to watch your calories or carb intake just layer it all in a bowl and enjoy!


 

Ingredients

For the Hero Guacomole
 2 ripe Avocados
 1 Garlic clove, chopped
 6 Cherry plum tomatoes, chopped
 Fresh Coriander, chopped
 Lime juice
 Fresh Chilli, finely diced
 Salt & Pepper
Vegetarian Chilli
 2 tbsp Olive Oil
 1 tsp dried Chilli Flakes
 1 tsp Ground Cinnamon
 1 tsp Cumin
 1 tsp Thyme
 2 Garlic cloves, chopped
 1 tbsp Tomato paste
 400 g kidney beans
 400 g brown lentils
 1 cup Vegetable stock
 400 g chopped tomatoes (I had plenty of fresh ones from the garden this week)
 2 tbsp chopped coriander
Fajita vegatables
 1 Onion , Zucchini & Capsicum
 1 tbsp Olive oil
 1 tsp Curry Powder
 ½ tsp Cayenne pepper
Tomato Salsa
 Fresh Tomatoes
 Fresh Coriander
 1 Garlic Clove
 1 tsp White Wine Vinegar
 1 tsp Olive oil
 Salt & Peper to taste
 (Optional) - Add fresh chilli if you like a bit of heat!
Last but not least
 I used salad wraps as that's all I had in the pantry but you can use tortillas or anything you can find in the supermarket at the time!

Directions

1

Steam the Rice and cook the Vegetarian Chilli dish at the same time if possible.

Steamed Rice
2

Steamed rice, I used Basmati Rice as that's all that was available at the time in the supermarkets, with coronavirus and all.

Vegetarian Chilli
3

Heat the oil in a large fry pan, add onion and garlic and cook until soft.

4

Add dry spices and thyme until fragrant.

5

Add tomato past and cook for a few seconds then add in the beans and lentils, tomatoes and stock.

6

Simmer for 20 minutes or until stock reduced and chilli thickens.

7

Stir in chopped coriander and serve.

Fajita vegetables
8

Slice the onion, zucchini & capsicum and place in a fry pan with the olive oil

9

Add the curry powder and cayenne pepper.

10

Season with salt and pepper.

11

Toss on medium heat until tender.

Tomato Salsa
12

Pulse in food processor or NutriBullet until roughly blended

The hero Guacomole
13

Combine together and pulse in the food processor or NutriBullet until your desired texture.

14

Then we set aside in a bowl, some fresh coriander to sprinkle on top.

Last but not least
15

Add your favourite spicy sauce to the table.

DIY self serve from the table.

If you're trying to watch your calories or carb intake just layer it all in a bowl and enjoy!

Mexican night with vegetarian chilli
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