So this month has been pretty heavy on the recipes hasn’t it! But with school going back next week I’m excited to get back into regular blogs!
For now I’m sharing another vegetarian recipe I’ve added to our repertoire as the boys love it, its quick & easy to make AND it makes enough for two nights plus lunched for Pete. If you omit the cheese and sour cream at the end this is actually a vegan dinner too!
2 cups of rice (made per instructions or in rice cooker)
2 Large Zucchinis
2 Cloves Garlic
2 Large Carrots
1 Tin Black Beans
1 Tin Refried Beans
1 Packet Taco Seasoning
1 Bottle Passata (approx. 500-600g)
Shredded Cheese & Sour Cream to serve
Step 1. Make the rice as per cooking instructions. I’ll admit I’m a rice cooker kind of girl.
Step 2. While the rice is cooking grate the carrots, dice the zucchini, cut the lemon into wedges, finely chop the garlic and rinse and drain the black beans.
Step 3. Heat a large frying pan on high and add a little bit of olive oil, add the black beans and cook for a few minutes until they ‘pop’. Put aside in a bowl.
Step 4. Return the pan to a high heat and add a little bit of olive oil. Add the zucchini and carrot and cook until softened. Add the refried beans and a splash of water and cook until consistency softens. Add the garlic and taco seasoning and cook until fragrant. All up approx. 10 minutes of cooking.
Step 5. Reduce the heat to medium and add Passata and additional water if necessary. Simmer for a few minutes until thickened and add salt, pepper and/or sugar to taste.
Step 6. Layer rice, bean mixture, chopped avocado, grated cheese and sour cream and garnish with lemon wedge. For a vegan dish omit the cheese and sour cream or swap for a vegan alternative. Enjoy!
Click HERE to subscribe to my monthly e-newsletter round-up including discounts, give-aways and more!