Mexican Jalapeño Jumble with Black Beans and Smoked Paprika

Nutrition per serving

Calories 485 kcal
Protein 23.8 g
Carbs 56.2 g
Fats 20 g
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Monounsaturated Fat Login
Polyunsaturated Fat Login
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Login Red Chilli Pepper
Login Cherry Tomatoes
Login Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained
Login Tinned Sweet Corn
Login Peppers, Jalapeno
Login Fresh Coriander
Login Sweet Smoked Paprika
Login Lime
Login Feta Cheese
Login Olive Oil
Login 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 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 and pepper to taste.
  3. Serve with the feta cheese, crumbled over the top and squeeze over a little lime juice.


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