That's Totally Fetch

I'M GONNA MAKE IT HAPPEN

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A Mexican Salad Bowl

13 April 2020 | No Comments

A SHOW OF HANDS, WHO LOVES MEXICAN FOOD?
πŸ™‹πŸ™‹πŸ™‹πŸ™‹πŸ™‹πŸ™‹πŸ™‹πŸ™‹ Well, you are in luck because I have an easy peazy lemon squeezy Mexican bowl recipe for you. It’s the perfect mid-week dinner, when you are feeling for something healthy and quick to make. To be honest, I think that this meal would be amazing for vegans and non-vegans. It’s dee-licious & the colors are so vibrant, how could you not want to make it. If you decide to try out the meal, let me know what you think, or tag me in a picture on INSTAGRAM – @thatstotallyfetch_sa .

Disclaimer: I am no chef, I’m just sharing my meals with you, just in case you are bored, during this lockdown, of the meals you are making. A heads up, in terms of the quantity of the ingredients for the salad, it is all up to you, some people like a little more of something than others. As an example, S doesn’t enjoy having that much red onion in his salad, so I prepare our salads separately. Right, let’s dive in.

SALAD INGREDIENTS:
Red Spring Onion (as much as you like in a salad)
Avocado
Mini Rosa Tomatoes
Canned corn, you can choose to add it as is or to grill your corn a little
Your choice of greens (I like the baby gem lettuce from Woolworths)
Coriander
Lemon
Tortilla chips or Nachos (optional)
Salt & Pepper to taste

PAN INGREDIENTS (these are exact quantities):
Olive Oil
1x Medium Onion
1x Red Pepper
1x Plant Powered Protein Savoury Mince 180g OR, if you know how to prepare soya mince from scratch then do that.
1x Tin Black Beans
2x tsp Spice It Enchilada Spice Mix from Woolworths
2x tbsp Tomato Paste
280ml Vegetable stock (I prefer the Knorr veg stock)
1 Cup Basmati Rice (optional)

INSTRUCTIONS:
** If you are planning to grill your corn, in a pan add a little oil, throw in the corn & add salt & pepper. It should take about 10 mins, stir occasionally until the corn looks charred. Set aside to cool off.
*Chop all salad ingredients & add it to a bowl except the tortilla chips. Chop coriander finally and sprinkle on top, then add the juice of a lemon, sprinkle some salt & pepper & finally mix together. Finally the tortilla chips, if you would like that extra crunch.
*In a pot on high heat, add water & salt. Bring to boil & then add a cup of basmati rice (remember this is optional)
*In a pan, add some oil olive. Dice up the onion & the red pepper and saute until softened. Next throw in the soya mince & black beans. Stir around, so that everything is mixed evenly. Add Vegetable stock, tomato paste & enchilada spice. Turn down to medium heat after 5 mins and add basmati rice. Let this simmer for about 10-15 mins, mix occasionally so that nothing burns or sticks to the bottom of the pan.
*You can serve immediately, or you can wait for the soya mince & black bean goodness to cool down. It tastes great either way.
Serve & Enjoy!!
The above soya mince & black bean pot is enough to serve 4, alternatively if it’s just for two of you, then enjoy some leftovers for lunch.



As usual, if you do try this out please share your thoughts. Maybe you land up adding a little something extra that takes this recipe to the next level, I would love to know! Disfrute de su comida!

xoxo
Dee







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