Mexican Black Bean Buckwheat Bake with Crème Fraîche
Nutrition per serving
Calories | 836 kcal |
Protein | 32.1 g |
Carbs | 94.2 g |
Fats | 39.2 g |
Saturated Fat | 16.7 g |
Monounsaturated Fat | 14.5 g |
Polyunsaturated Fat | 2.9 g |
Sugars | 5.9 g |
Fiber | 19.4 g |
Sodium | 1,184 mg |
Ingredients
Red Bell Pepper (capsicum) | |
Yellow Bell Pepper (capsicum) | |
Vegetable Stock Cube | |
Buckwheat | |
Red Onion | |
Garlic | |
Peppers, Jalapeno | |
Creme Fraiche | |
Cheddar Cheese | |
Chives | |
Olive Oil | |
Cumin Powder | |
Sweet Smoked Paprika | |
Ground Cinnamon | |
Black beans (canned) |
Preparations
1. Preheat oven to 220 C (430 F)
1. Preheat oven to 220 C (430 F)
2. Core and chop the pepper in to bite-sized pieces.
3. Peel/finely dice the onion and garlic.
4. Finely chop the jalapeño.
5. Drain/rinse black beans in a sieve.
6. Finely chop the chives.
Cooking Instructions
1. Place the peppers into a bowl with ½ a tbsp of olive oil. Layer onto a baking tray and cook near the top of the oven for about 10 minutes until tender.
1. Place the peppers into a bowl with ½ a tbsp of olive oil. Layer onto a baking tray and cook near the top of the oven for about 10 minutes until tender.
2. Bring 110ml of water to a gentle boil. Add the stock pot and stir to dissolve. Add the buckwheat, bring back to a gentle boil and place the lid on top. Lower heat to low and continue to cook for 10 minutes. Remove and set aside to rest without removing the lid.
3. Meanwhile, heat ½ a tbsp of oil in a skillet over medium heat. Add the onion, garlic and jalapeño and cook for about 3-4 minutes until translucent.
4. Add the spices and cook for 30 seconds before adding the black beans and cooking for a further minute.
5. Use a fork to fluff up the buckwheat and separate the grains. Add the buckwheat and peppers to the black bean mixture and stir to combine. Stir in 1 tbsp of crème fraiche and season with salt (optional) and pepper to taste.
6. Turn the mixture out into a lightly greased oven-proof dish and sprinkle the grated cheese over the top. Cook near the top of the oven until golden brown.
7. Serve topped with the remaining crème fraiche and a sprinkle of chives.