Mexican corn on the cob
Spice up barbecued sweetcorn with chilli, lime and lashings of melted butter
Black bean, tofu & avocado rice bowl
Serves 4
Easy
Prep:
Cook:
Mix up your midweek meals with this vegetarian Mexican brown rice and grilled tofu dinner - swap for chunks of chorizo to make it meaty
Skip to ingredients
- 2 tbsp olive or rapeseed oil
- 1 red onionchopped
- 3 garlic clovescrushed
- 2 tsp ground cumin
- 2 x 400g cans black beansdrained and rinsed
- zest 2 limesthen 1 juiced, the other cut into wedges to serve
- 396g pack tofuhalved through the centre, then chopped into small chunks
- 2 tsp smoked paprika
- 2 x 200g pouches cooked brown rice
- 2 small ripe avocadoshalved, stoned, peeled and chopped
- small bunch corianderleaves only
- 1 red chillithinly sliced (optional)
Nutrition: per serving
- kcal546
- fat25g
- saturates4g
- carbs48g
- sugars4g
- fibre14g
- protein25g
- salt0.8g
Method
step 1
Heat the grill to High. Heat 1 tbsp oil in a frying pan, add the onion and cook, stirring, for 5 mins or so until soft. Add the garlic and sizzle for 30 secs more, then stir in the cumin and black beans. Cook for 5 mins until the beans start to pop and are hot through. Stir through the lime zest and juice, and season.
step 2
While the beans cook, put the tofu in a bowl and gently toss through the remaining oil, the paprika and some seasoning. Line a baking tray with foil and arrange the tofu on top. Cook under the grill for 5 mins each side until charred all over.
step 3
Heat the rice following pack instructions, then divide between bowls. Top with the beans, tofu, avocado, coriander and a wedge of lime. Add a few slices of chilli too, if you like it spicy.
