Chipotle Corn on the Cob with Homemade Refried Beans
Nutrition per serving
| Calories | 526 kcal |
| Protein | 16.7 g |
| Carbs | 52.4 g |
| Fats | 29.9 g |
| Saturated Fat | 4.5 g |
| Monounsaturated Fat | 15.8 g |
| Polyunsaturated Fat | 2.9 g |
| Sugars | 10.3 g |
| Fiber | 19.2 g |
| Sodium | 121 mg |
Ingredients
| Yellow Bell Pepper (capsicum) | |
| Fresh Coriander | |
| Red Onion | |
| Canned Mixed Beans (drained) | |
| Corn on the Cob | |
| Cumin Powder | |
| Tomato Puree | |
| Chipotle Paste | |
| Lime | |
| Avocado | |
| Olive Oil | |
| Olive Oil | |
| Red Bell Pepper (capsicum) | |
| Vegan Parmesan Cheese | |
| Habanero Sauce |
1. Preheat oven to 220 C (428 F)
2. Core and slice peppers into 2cm strips.
3. Peel/finely chop red onion.
4. Chop coriander.
5. Drain/rinse mixed beans in a sieve.
6. Zest/juice ¼ lime.
7. Slice ½ an avocado before serving.
8. Grate the Parmesan cheese.
9. Cook the corn in lightly salted water for about 6 minutes. Drain and set aside.
9. Cook the corn in lightly salted water for about 6 minutes. Drain and set aside.
10. Place the peppers in a bowl with ½ tsp of olive oil and a pinch of salt and pepper. Evenly spread onto a baking tray and roast near the top of the oven for about 15 minutes until tender and slightly crispy around the edges. Remove and set aside.
11. Meanwhile, heat ½ a tbsp of olive oil in a frying pan over medium-low heat, add the red onion and cook for 3 minutes, add the mixed beans, Habanero Sauce, tomato purée, cumin, coriander, 3 tbsp of water and a pinch of salt and pepper. Cover and cook for about 8-10 minutes.
12. Preheat grill to high, finish of the corn by lightly basting with the chipotle paste, the lime/lime zest and ½ tsp of olive oil. Evenly sprinkle the grated cheese over the top, place under the grill for 1-2 minutes.
13. Serve the corn on top of the bean mixture with the roasted peppers and sliced avocado on the side.