Mexican Jalapeño Jumble with Black Beans and Smoked Paprika
Nutrition per serving
| Calories | 591 kcal |
| Protein | 29.5 g |
| Carbs | 57.9 g |
| Fats | 28.5 g |
| Saturated Fat | 15.9 g |
| Monounsaturated Fat | 8.4 g |
| Polyunsaturated Fat | 2.1 g |
| Sugars | 14.8 g |
| Fiber | 17.5 g |
| Sodium | 1,381 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 | |
| Feta Cheese | |
| 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 the feta cheese, crumbled over the top and squeeze over a little lime juice.