Dinner recipe
A one-pan vegan dinner with black beans, rice, sweetcorn, peppers, tomato, lime, and coriander inspired by enchilada flavours.
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Ingredients
wide lidded frying pan, sieve, knife, chopping board, wooden spoon
Method
Drain and rinse the black beans, drain the sweetcorn, dice the red pepper, finely slice the red onion, rinse the basmati rice until the water runs mostly clear, chop the coriander, and cut the lime into wedges.
Heat 1 tablespoon olive oil in a wide lidded frying pan over a medium heat. Add the red onion, red pepper, and a pinch of salt, then cook for 5 to 6 minutes until the pepper is glossy and the onion has softened.
Stir in the smoked paprika, ground cumin, and remaining 1 tablespoon olive oil. Cook for 1 minute until the spices smell warm, then add the rice and stir so the grains are coated.
Pour in the passata and 450ml water. Stir in the black beans and sweetcorn, bring to a simmer, cover, and cook over a low heat for 14 to 16 minutes until the rice is tender and the liquid has mostly absorbed.
Fold through the baby spinach and half the coriander. Cook uncovered for 2 to 3 minutes until the spinach has just wilted and the rice looks spoonable.
Squeeze over half the lime, then taste and add a little more salt only if needed. Spoon into bowls and finish with the remaining coriander and lime wedges.
