Mexican Jalapeño Jumble with Black Beans and Smoked Paprika
Nutrition per serving
Calories | 327 kcal |
Protein | 15.3 g |
Carbs | 53.8 g |
Fats | 7.3 g |
Saturated Fat | 0.9 g |
Monounsaturated Fat | 3.8 g |
Polyunsaturated Fat | 1.5 g |
Sugars | 10.7 g |
Fiber | 17.5 g |
Sodium | 464 mg |
Ingredients
Red Chilli Pepper | |
Cherry Tomatoes | |
Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained | |
Tinned Sweet Corn | |
Peppers, Jalapeno | |
Fresh Coriander | |
Sweet Smoked Paprika | |
Lime | |
Olive Oil | |
Black beans (canned) |
Preparations
1. Remove the core/finely dice the pepper.
1. Remove the core/finely dice the pepper.
2. Chop the cherry tomatoes into quarters.
3. Drain/rinse the chickpeas.
4. Drain/rinse the black beans and sweet corn.
5. Roughly chop the jalapenos.
6. Chop the coriander.
Cooking Instructions
1. In a saucepan, heat a tsp of olive oil over medium-high heat. Add the chickpeas, smoked paprika with a pinch of salt (optional) and pepper and cook for a few minutes before adding the black beans, sweetcorn and cherry tomatoes. Gently mix everything together and continue to cook for a minute.
1. In a saucepan, heat a tsp of olive oil over medium-high heat. Add the chickpeas, smoked paprika with a pinch of salt (optional) and pepper and cook for a few minutes before adding the black beans, sweetcorn and cherry tomatoes. Gently mix everything together and continue to cook for a minute.
2. Add the jalapenos to your desired taste/heat and remove the pan from heat. Stir in the diced peppers, chopped coriander and squeeze over the juice from a quarter of a lime with a pinch of salt (optional) and pepper to taste.
3. Serve with a little lime juice over the top.