Heuvos Rancheros

Ingredients :

• 3 cups cooked red beans
• Juice of 1 lime

• ¾ tsp. ground cumin

• ½ tsp. cayenne pepper

• ½ tsp. salt

• 6 large corn tortillas

• 6 – 8 eggs
• feta cheese
• 2 small tomatos
• 1 small onion
• 1 medium jalapeno pepper, chopped
• 2 cloves garlic
• Sour cream
• 1 sliced avacado for garnishing
• fresh coriander

 Preparations :

• For the salsa, finely dice the tomatoes and onion and add in a large bowl. Add chopped jalapeno, chopped garlic, cumin, cayenne pepper and salt.
• Heat a pan over a medium flame and add tsp of olive oil. Saute the salsa for about 3 minutes, and remove from pan. Keep aside.
• In the same pan, add the beans with one clove of garlic, ½ cup of warm water and some salt. Cook over low heat until warmed. Smash the beans with a spoon.
• In another pan, heat some oil and fry the eggs, sunny side up. Season with salt and pepper.
• Warm the tortillas on the pan, and place them on a plate. Divide the beans on each tortilla. Top off the tortilla with one fried egg each, salsa and feta cheese. Garnish with sour cream, coriander and sliced avacado.

Serves 6

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Mexican Vegetable Wraps

Ingredients :

• ½ pumpkin, peeled and cut into large wedges
• 1 red chilli, deseeded and chopped
• 1 tbsp Cajun spice mix
• 1 tbsp oil
• 400 gm can refried beans
• 2 tomatoes, chopped
• 4 tbsp yogurt
• zest and juice 1 lime
• 50 gm bag arugula leaves
• 8 tortillas

Preparation :

• Preheat oven to 200OC. In a roasting tray, mix the pumpkin with the chilli, spices, oil and seasoning and roast for 25 mins until pumpkin is tender.
• Gently heat the refried beans with the chopped tomatoes until warmed through. Mix the yogurt with lime zest and juice.
• Heat wraps on a pan for about 2 minutes or as according to pack instructions. Spread the beans on the tortillas. Top with pumpkin and dollop of yogurt.

Serves 4

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Bean Nachos

Ingredients :

• 1 tablespoon oil
• 1 large red onion, finely chopped
• 1 small red capsicum, diced
• 1 small green capsicum, diced
• 150 gms corn kernels
• 400 gm tomatoes, peeled and diced
• 420 gm tinned red beans, rinsed and drained
• 1 teaspoon Tabasco sauce
• 250 gms packet light corn chips
• 1 cup grated cheese
• 1/2 ripe avocado, peeled, cored
• 2 tablespoons lemon juice

Preparation :

• Heat oil over medium heat, add onions and sauté for 2-3 minutes, till onions are soft and translucent.
• Add capsicum, corn, tomatoes and beans. Saute for another minute, and then add the Tabasco sauce. Add about 2 - 3 tablespoons of water.
• Season with salt and pepper, and continue cooking, for about 20-25 minutes, until the veggies are soft and beans are heated through.
• Preheat the oven to 200 C. Place corn chips on a roasting tray, sprinkle with half the cheese and top with bean and veggies mixture. Finish off with the remaining cheese. Bake for 10 minutes until cheese has melted.
• Mash avocado in a bowl, and add lemon juice. Mix well. Add on top of nachos and serve.

Serves 4

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