Clea Grady
We love Mexican food, and love to eat our favourite things on one plate! This is great served with flour or corn tortillas, tacos, or just on its own.
For the Black Rice:
1 x can of refried beans
For the Guacamole:
2 ripe avocados
Red onion (about half a small one)
Stalk of spring onion
1 x red chilli
6-8 cherry tomatoes
Juice of about half a lemon
Salt and cracked pepper
For the Chilli Non Carne (recipe in instructions)
We love Mexican food, and love to eat our favourite things on one plate! This is great served with flour or corn tortillas, tacos, or just on its own.
1. Make the Chilli Non Carne – Full recipe here.
2. Make the Black Rice – 1 part rice to 2 parts water, bring to boil, turn down and simmer for 40 minutes. Works perfectly every time. We used Biona black rice, but you should be able to find it in most supermarkets.
3. Make the Refried Beans – Follow pack instructions.
4. Prepare the Guacamole – Mash up 2 ripe avocados with a fork. Finely dice some red onion (about half a small one) and a stalk of spring onion – add to bowl. Finely dice one red chilli (up to you if you keep the seeds or not!) – add to bowl. Chop up about 6-8 cherry tomatoes into little pieces (in half and then in half again at least) – add to bowl. Squeeze in the juice of about half a lemon – do this to taste. You can always add more lemon, so start off with a little first. Add salt and cracked pepper. If you don’t have any fresh chilli then you can use a hot sauce, like Tabasco, instead. And if you’re not keen on heat, then just leave the chilli out altogether.
5. Serve up and enjoy!
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