Tex-Mex black beans

Name: Tex-Mex black beans
Cook time: 25 min
Yield: 4
Cuisine: North America

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 4 people

Cooking Instructions:

1. TO COOK THE POTATO ROASTIES:
Line an oven tray with baking paper. Place the steamed potato chips 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 and finely slice the red onions. Slice the roasted capsicum into ½ cm strips. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the onion and capsicum slices then 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. Wipe out the pan and place back over a medium heat with a drizzle of oil. Once hot, add the black beans and cook for 1-2 mins. Pour in the Tex-Mex sauce and cook for 2-3 mins. Add the baby spinach and cook for a further 1-2 mins until wilted. Season with salt and pepper.
TO SERVE:
Place the potato roasties onto plates and top with Tex-Mex black beans and spinach. Spoon over the capsicum salsa and dollop with avocado cream. Sprinkle with spiced pepitas.