Mexican Jalapeño Jumble with Black Beans and Smoked Paprika

Nutrition per serving

Calories486 kcal
Protein23.8 g
Carbs56.2 g
Fats20 g
Saturated Fat9.9 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat1.9 g
Sugars13.2 g
Fiber17.5 g
Sodium1,014 mg


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
Feta Cheese
Olive Oil
Black beans (canned)
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.

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 the feta cheese, crumbled over the top and squeeze over a little lime juice.