Tex-Mex black beans

Name: Tex-Mex black beans
Cook time: 25 min
Yield: 2

with potato roasties and red capsicum salsa

Ready in around 25 mins

RECIPE FACT:

Did you know, Tex-Mex was originally the abbreviated name of the Texas Mexican railway which began operation in 1877 in South Texas.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO COOK THE POTATO ROASTIES:

Line an oven tray with baking paper. Place the steamed potatoes on the tray. Drizzle with oil and season with salt. Place the tray in the oven and bake for 20-25 mins.
2. TO PREPARE THE SALSA:

Peel the red onion and slice finely. Slice the roasted red capsicum into 1/2 cm strips. Place a non-stick frying pan over a medium-high heat. Once hot, drizzle with oil and add the onion and capsicum slices. Cook for 2-3 mins. Add the corn, season with salt and cook for 4-5 mins stirring occasionally to create a char. Add to a bowl, drizzle with a little olive oil and freshly cracked pepper. Toss to combine.
3. TO COOK THE TEX-MEX BLACK BEANS:

Place the black beans into a sieve, rinse under running water and drain well. Slice the silverbeet into ½ cm strips discarding the white stalk. Wipe out the pan and place back over a medium heat. Once hot, drizzle with a little oil and add the black beans. Cook for 1-2 mins then add the Tex-Mex sauce to the pan. Cook for 2-3 mins. Add the silverbeet and cook for 1-2 mins until wilted. Season with salt and pepper.
TO SERVE:

Place potato roasties onto plates and top with Tex-Mex black beans and silverbeet. Spoon on capsicum salsa and dollop with avocado cream. Sprinkle with spiced pepitas.