To say I like Mexican food would be the understatement of the century. Because I don’t just ‘liiiike’ Mexican, I kinda LOVE it. So much so that when the “what should we have for dinner?” conversation arises, my mind automatically starts dancing around the idea of a zingy, fresh guacamole, with a classic coriander/ tomato salsa combo and a crunchy corn tortilla to seal the deal. Yep, that’s a little slice of heaven right there. I’m kinda salivating at the thought. Sad I know, but true.
As a tribute to Cinco De Mayo, I of course, had to ensure a Mexican Feast was on the meal plan. Cooking up this bad boy on a Sunday evening (because recipe testing is vital) I took it in my stride to create a whole notha’ level of Mexi goodness for the MNB girls. This being, a Black Bean Burrito bowl wrapped in a crunchy purple cabbage leaf.
For those carb-conscious senoritas, the purple cabbage is a fun and forgiving alternative to a white tortilla. Plus, I like the crunch and bitterness as opposed to the iceberg lettuce wraps. I find the casing just isn’t quite right. Cue mexi juices escaping through the seams making for an ultra messy burrito making process (and not so ideal if you’re on a date). So yes, when it comes to choosing something user friendly, purple cabbage is the go-to bowl choice.
This recipe should make up around 4 large burrito bowl servings. I made it for four people, and found there was still enough for leftovers (winning). Although admittedly there were no second helpings, so perhaps increase the quantities if you wish to have a mexi feast for work the next day. I’d certainly recommend it smile
How To Build your own Burrito Bowl
Place your cooked quinoa on the base of the cabbage leaf. Brown rice would work nicely too.
Layer your bean mix on top of your grain of choice.
You know what’s almost as good as a burrito bowl? This chilli sauce mixed with yoghurt that goes on top. Yep. So good. Add a dollop of fresh guacamole and the “healthified sour cream” to finish off the bowl.
High cinco! It’s our Mexi-bean Burrito Bowl!
Total Time: 30 minutes
Servings: Serves 4
- 1 cup cooked, quinoa (to serve)
- 1 tbsp. coconut oil
- 1/4 cup, minced onion
- 2-3 cloves garlic, minced
- 2 cans black beans, rinsed and drained
- 1/4 cup chopped fresh coriander
- 1 cup kale, roughly chopped
- 1 cob of fresh corn, sliced
- 1/4 tsp. chilli powder (mild)
- Pinch of cayenne pepper (spicy)
- 1 small lime, juiced
- Pinch of salt & pepper
- 1 whole purple cabbage
- Warm the coconut oil in a saucepan over medium-low heat.
- Sauté the onion and garlic until fragrant, then add the beans, chilli powder and cayenne pepper.
- Add the corn, kale, lime juice, salt and pepper and stir.
- Cook until the beans are warmed through and softened, stirring often, about 5 to 7 minutes. If the beans seem dry at any point, mix in a little splash of water.
- Peel off leaves of the purple cabbage, being careful not to tear too much. Add desired amount of quinoa to the bottom. Serve black beans to sit on top of the quinoa.
- Add your desired toppings i.e. guacamole, salsa & natural yoghurt.
The Greatest Guacamole
- 3 large avocados, diced
- 1/2 tsp. ground cumin
- Juice of 1 lime
- 1/2 red onion, finely diced
- 1/2 cup fresh coriander, finely chopped
- 1 tomato, diced
- 1 red chilli, finely chopped
- 2 tbsp. olive oil or flaxseed oil
- Himalayan salt and pepper to taste
- A sprinkle of paprika to serve
How to make it:
- Add the avocados, ground cumin, lime juice into a large bowl and combine with for
- Add the remaining ingredients and season with salt & pepper to taste
- Serve with a sprinkle of paprika
The Fresh Salsa
- 4 Roma tomatoes, diced
- 2 jalapenos, seeds removed
- 1/2 cucumber, diced
- 1/2 cup red onion, diced
- 1 red capsicum, diced
- 2 cloves of garlic, minced
- ½ cup, coriander, chopped roughly
- 1 lime, juiced
- 1 tsp. olive oil
- 1 tsp. himalyan pink salt
- 1 tsp. pepper
- Sprinkle of cayenne/hot chilli powder for spice (optional)
How to make it:
- Dice everything (or cut to your liking) and mix well in a bowl to combine.
The “Healthified” Sour Cream
- 1 cup of natural yoghurt
- 1 tsp. Hot Sauce (I use this brand)
How to make it:
- Mix together natural yoghurt, and 1 tsp. of hot sauce (or more depending on your liking).
I hope you enjoy eating this, just as much as I enjoyed making it… and eating it too smile