Recipes — mexican RSS

YIELD: Serves 4 (4 Servings) PREP: 5 mins COOK: 15 mins READY IN: 20 mins Ingredients 1 Can Kidney Beans Drained & Rinsed 1 Onion Diced 1 Tsp Cumin 1 Tsp Chilli Flakes 1 Red Chilli Deseeded & Sliced 1 Avocado Mashed Juice of 1/2 a Lemon 1/2 Cup Chopped Coriander 3 Roma Tomatoes Diced 1 Cup Mixed Lettuce Leaves Vegan Cheese Optional Vegan Sour Cream Optional 4 Taco Shells or Soft Tortillas Instructions Saute onion until soft Add kidney beans, chilli and spices and stir to combine, cook for 5 minutes In a small bowl. combine the avocado, lemon, coriander and tomatoes to make your guacamole Heat tacos or tortillas in the oven for 5 minutes Layer the lettuce leaves, beans, guacamole and top with sour cream and cheese (if using) and extra coriander Serve with a lemon wedge CUISINE: Mexican...

YIELD: Serves 6 (6 Servings) PREP: 10 mins COOK: 8 hrs 0 min READY IN: 8 hrs 10 mins Ingredients 1 Onion Sauteed (you can do this in a normal fry pan) 2 Zucchinis Diced 2 Cans of Kidney Beans Rinsed & Drained 1 Can Cannellini Beans Rinsed & Diced 1 Can Chickpeas Rinsed & Drained 1 Small Red Chilli Sliced Finely 2 Cans Crushed Tomatoes 1 Tbsp Tomato Paste 1/2 Cup Parsley 2 Tsp Chilli Flakes Fresh Black Pepper 1 Tsp Herbamare Vegatable Stock Powder Instructions Put all of the ingredients, except for pepper and Herbamare stock in your slow cooker Cook on low for 8 hours., or high for 5 hours (you may need to add water if you are cooking on high) Add the pepper and herbamare and adjust to taste Serve with rice or with tortillas, or...

YIELD: Serves 2 As Tapas Easily Doubled (2 Servings) PREP: 10 mins COOK: 20 mins READY IN: 30 mins Ingredients 6 Yukon Gold Potatoes Unpeeled (Only if Organic) Cubed 2 Tbsp Safflower Oil 1 Tsp Paprika 2 Tsp Cayenne Pepper 1/2 Tsp Smokey Paprika 2 Tsp Chilli Flakes 1 Tsp Rock Salt Instructions Pre heat oven to 200ºC Boil a pot of water, and par-boil potatoes for 10 minutes Whisk safflower oil, paprika, cayenne pepper, paprika and chilli flakes in a large bowl Drain potatoes well, then toss though the oil and spices Bake for 20 minutes, flipping over two or three times Sprinkle with rock salt, and serve with homemade guacamole and coriander CUISINE: Mexican COURSE: Appetizer SKILL LEVEL: Easy

YIELD: Serves 4 (4 Servings) PREP: 45 mins COOK: 45 mins READY IN: 1 hr 30 mins Ingredients 8 Multigrain Tortillas 4 Cups Red Kidney Beans Soaked Overnight 3 Garlic Cloves Minced 2 Cups Passata 2 Roma Tomatoes Diced 1 Tbsp Tomato Paste 1 Tsp Cumin 1 Tsp Turmeric 1 Tsp Chilli Powder 1 Cup Parsley Juice of 1 Lemon Juice of 1 Lime 2 Cups Brown Rice Soaked & Cooked 1 Cup Coriander Tofutti© sour cream to serve 1 Large Sweet Potato Cubed 1 Tbsp Safflower Oil 1 Tsp Chilli Flakes 1 Tsp Sweet Paprika Instructions In a large soup pot, boil the red kidney beans in a litre of water and bi-carb soda until tender (between 25-45 minutes, depending on how fresh your beans are- or use canned) Drain and rinse, and add passata, garlic, tomatoes, paste, cumin, turmeric, chilli and lemon juice,...

YIELD: Serves 4 Easily Doubled (4 Servings) PREP: 10 mins COOK: 10 mins READY IN: 20 mins Olé! These cheezy, spicy quesadillas really hit the spot! Ingredients 1 Cup Raw Cashews 2 Cups Rice Milk 1 Cup Water 1 1/2 Cups Savoury Yeast Flakes (Nutritional Yeast) 1 Tsp Barley Miso Paste Juice of 1/2 a Lemon 1 Tbsp Rice Flour Fresh Black Pepper 8 Wholemeal/Multigrain/GF Tortillas 1 Can Chickpeas Rinsed & Drained 1 Can Kidney Beans 1 Tspn Cumin 1/4 Tspn Cinnamon 1 Tspn Paprika 1 Tsp Chilli Flakes 2 Tbsn Tahini 3 Garlic Cloves 1 Avocado 1 Jar Mild Salsa (Or make your own- tomato, red onion, capsicum and lemon juice!) Large Handful of Coriander Baby Spinach Leaves Red Onion Sliced Finely Instructions For the 'Creamy Cheezy' sauce: In a high powered blender, process the cashews until it becomes a fine flour In a...