Thursday's almost feel like a Friday and as the shops are open late on a Thursday, you need to coordinate shopping & dinner at the same time. You certainly don't want either taking up too much of your evening so this quick and easy meal is perfect for those nights when you don't have much time.Ingredients
1 pkt corn chips
1 tbsp olive oil
1 onion, sliced
1 red capsicum, diced
1 chilli, chopped
1 garlic clove, minced
1 tsp paprika
1 tsp cayenne pepper
437g can refried black eyed beans
120g can whole tomatoes
1 corn cob, boiled
Toppings
Guacamole
Cos lettuce, shredded
2 tomatoes, deseeded and diced
Tofutti sour cream
Jalapenos
Method
In a large saucepan, heat the oil and add the onion, capsicum, chilli and garlic. Fry for 5 minutes. Stir through the paprika and cayenne pepper.
Add the refried beans and tomatoes and stir until well combined. Cut the corn kernels off the cob and add to the bean mixture. If the mix is a little runny, add 1 tbsp flour to 3 tbsp water and mix well. Add this to the bean mixture. Simmer on a low heat for 10-15 minutes, stirring occasionally.
Assemble on a plate the corn chip and top with the bean mixture. Then add the shredded lettuce, diced tomatoes, guacamole, sour cream and top with jalapenos.
Mexican Rice
Ingredients
2 tbsp olive oil
2 garlic cloves, minced
1 capsicum, diced
1 tsp paprika
1/2 tsp cayenne pepper
3 saffron threads
2 cups white rice, uncooked and rinsed
4 cups vegetable stock
3 tomatoes, deseeded and diced
Method
Heat in a fry pan, the oil. Add the garlic and fry for 30 seconds. Add the capsicum and onion and saute for 2 minutes. Add the spices and mix well.
Add the rice and pour in the vegetable stock. Stir well, cover and simmer for 15 minutes or until the water has absorbed and rice is cooked.
Remove from heat and place rice on a greased baking tray. Bake in a pre heated 180 degree oven for 15 minutes. Remove and transfer to a dish. Place the tomatoes on top, cover and let sit for 5 minutes.
Serve.
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