Simmer hearty kidney beans with Tex-Mex spices and our mild chipotle sauce, and you'll have a plant-based protein that will see everyone wiping their plates clean. Serve over fluffy garlic rice to soak up all the saucy, cheezy deliciousness.
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3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 tin
sweetcorn
1
carrot
1 bag
baby spinach leaves
1
tomato
1
red onion
1 packet
plant-based mince
(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )
½ packet
mild chipotle sauce
(Contains Soy;)
1 packet
tomato paste
1 packet
red kidney beans
1 sachet
Tex-Mex spice blend
1 packet
Plant-based Grated Cheese
olive oil
1 tbs
white wine vinegar
⅓ cup
water
½ tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
20 g
plant-based butter (for the sauce)
1.5 cup
water (for the rice)
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt and bring to the boil. Reduce heat to low, then cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, drain sweetcorn. • Drain and rinse red kidney beans. • Grate carrot. Set aside. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • While the corn is cooking, roughly chop baby spinach leaves and tomato. • Thinly slice red onion
TIP: Cover the pan with a lid if the corn kernels are 'popping' out.
• In a small heatproof bowl, combine onion, the white wine vinegar, a splash of water and a good pinch of sugar and salt. • Microwave the pickled onion mixture in 30 second bursts, until softened. • To the bowl with the charred corn, add spinach and tomato. Drizzle with olive oil. Toss to combine. Season with salt and pepper to taste.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot and plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes.
• SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add Tex-Mex spice blend, tomato paste and remaining garlic and cook until fragrant, 1-2 minutes. • Stir in kidney beans, mild chipotle sauce (see ingredients), the water (for the beans), the brown sugar and the plant-based butter. Simmer until slightly thickened, 1-2 minutes. • Season to taste.
• Divide garlic rice between bowls. Top with beans and plant-based mince. • Serve with charred corn salsa. Top with pickled onion. • Sprinkle over plant-based grated cheese to serve. Enjoy!