Updated: Nov 9, 2020

This mexican inspired blackbean dish is a tastey vegan feast, but don't be scared off by it's vegan title, you can make it a carnivorous treat by adding pulled pork or chicken!

Serves 4

Time: 35-40 mins

NUTRITION per serving

Approx. 550 calories & 15g protein


200g Brown basmati rice

2 x 400g tins black beans in water

1 tsp olive oil

1 large avocado

Juice of half a lemon


1 medium red onion

1 medium carrot

1 medium leek

1 medium celery stick

1 red bell pepper

1 medium sized chili (or more if you like it extra hot)

4 cloves garlic

The Flavour:

1 Bay leaf

2 tsp harissa paste

2 tsp tomatoe paste

2 tsp ground cumin

2 tsp ground corriander

2 tsp sweet smoked paprika

1 tsp hot paprika (or more if you want extra spice)

1 tsp mixed herbs

400-500ml veggie stock (depending on how juicy you like it)

2 tbsp soy sauce

2 tsp red wine vinegar


Chop up all the veggies

Add the oil to a big pan and heat over a medium heat

Once the oil is hot add the onions and cook until softened (about 5 mins)

Whilst the onions are cooking put the rice on as per packet instructions, normally 20-25 mins

Add the rest of the chopped veggies and the Bay leaf to the pan of onions, cook for about 10mins until softened, stir regularly

Turn down the heat a little and add the dry herbs and spices plus the tomatoe paste and harissa paste to the pan with the veggies, stir and cook for 5 mins

Drain the black beans and add to the pan

Then add the veggie stiock, Soy sauce and vinegar and simmer for about 15 mins until the sauce thickens, stiring occasionally

Whilst the mix is simmering cut up the avocado and mash, squeeze in the lemon juice and mix.

Drain the rice and then remove the Bay leaf from the bean mix, serve with the mashed avocado.


Add extra protein by using up leftover chicken or pork

Add you own veggies

Serve in a wrap Buritto style instead of with rice

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