Spices
This is my go-to Mexican spread featuring cumin spiced beans and condiments to make your own tacos or mexi-bowls. I love how much element is packed unique flavours and when combined provides zesty, nutty & spicy goodness.
The black beans are harder to digest, so by adding cumin you'll absorb it's nutrients and digest the beans better. You'll be amazed that the flavourful cumin spiced beans only uses 2 spices - ground cumin and paprika!
This is a fun, flavourful and colourful spread which will leave you wanting more and more! I love adding the leftovers with anything I have in the fridge like baby spinach, cherry tomatoes and avocado to make an EPIC mexi-bowl.
Cumin spiced beans:
Spiced sweet potatoes:
Roasted peppers:
Salsa:
Salsa verde:
Vegan queso:
Cumin spiced beans:
Heat oil in a pan and add crushed garlic and diced spring onion fry for few minutes. Add cumin, paprika and stir through then add mushrooms, corn and black beans. Season with salt to taste.
Spiced sweet potatoes:
Season the diced sweet potato with paprika, salt and oil. Bake in oven for 40 mins until crispy.
Roasted peppers:
Cut red peppers in half and place cut size down in a tray in the oven. Bake in oven for 20 min until the tops are almost black. Set aside, take skin off and slice into long strips.
Salsa:
Chop tomatoes, spanish onion, coriander. Mix well and squeeze a lime.
Salsa verde:
Combine jalapeño peppers, coriander, green capsicum and lime zest. Drizzle oil and bake in oven for 30 mins.
Vegan queso:
In a blender, blend soaked cashew nuts, garlic, paprika, lemon and water.
