Servings
4
Prep time
Cook time
Recipe
GF, VG
Ingredients
- Refried Bean Mix
- ½ onion, finely diced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 red capsicum, sliced
- 400g tin diced tomatoes
- 1 tbsp vegan beef stock powder
- 420g tin red kidney beans, 420g tin black beans, 420g tin pinto beans
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Cashew Sour Cream (makes 1.5 cups) - 1 cup raw cashews
- 1 cup water
- 1 large ripe avocado
- ¼ tsp salt
Guacamole - ½ tbsp finely chopped jalapeño (optional)
- 1 tbsp red onion, finely chopped
- ¼ cup finely diced tomatoes
- 1 tbsp coriander leaves, chopped
- ¼ tbsp lime juice
- ½ tsp salt
To Serve - 4 large potatoes, baked in the oven until cooked through
- Microgreens or coriander leaves
- 4 tsp sambal oelek
Method
- Start with the refried bean mix. Heat a frying pan over a high heat and sauté the onion until golden brown. Add a dash of water to deglaze the pan.
- Add the cumin, coriander and capsicum and stir until fragrant.
- Add the tomatoes, stock powder and beans, mixing well. Reduce the heat and gently mash or blend the mixture to thicken and resemble refried beans. Remove from the heat and store in an airtight container in the fridge until required. You can also freeze for a later date.
- Place all the cashew sour cream ingredients into a high-speed blender and blend to a smooth cream. Add more water if necessary — it needs to be the same consistency as sour cream. Store in an airtight container in the fridge until required. You can also freeze for a later date.
- For the guacamole, remove the flesh from the avocado and mash in a bowl. Add the onion, jalapeño, coriander, tomatoes, salt and lime juice and stir well. Refrigerate in an airtight container until required.
- To serve, cut open the potatoes and fill each with a cup of the bean mix. Top with the guacamole, cashew sour cream and garnish with 1 tsp of sambal oelek and a handful of microgreens.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
