Mexican Bean filling

This mix is used to fill quesadillas, in taco shells, on nachos, fajitas, for baked potatoes and in potato skins. Its a great plant based option for either a dinner or lunch to have in the fridge for a power snack and can be made in advance. By shredding the Oyster mushrooms they become like shredded chicken or pork in texture which adds a lovely bite to the mixture. Time-wise it takes about 15 minutes including prep and frying. It sores in an air tight container for a couple of days.

Ingredients:

  • 145g Oyster mushrooms pulled into shreds
  • 2 spring onions chopped – including green part
  • 5 cherry tomatoes chopped or sliced
  • 1 clove garlic finely chopped
  • ½ red chilli finely sliced. (if milder chillies use a whole one)
  • 160g can kidney beans drained
  • 150g can barlotti beans drained
  • 1tsp ground cumin
  • 1tsp paprika
  • water – dash as needed to stop sticking
  • Juice of ½ lime
  • 1tbsp tomato sauce or paste
  • Salt and pepper to season

Method

  • Starting with the mushrooms, place in a lightly oiled pan over medium to high heat. Once they begin to cook cover with some parchment paper and place a heavy saucepan or plate on top to press the mushrooms onto the pan. This makes them go brown and become meatier in texture. It takes about 3-4 minutes. The picture below shows you what I mean.
  • While the mushrooms are cooking prepare and measure the remaining ingredients. Once the mushrooms are done, remove them from the pan and set them aside.
  • Add about a tablespoon of olive oil to the pan and sweat off your spring onions for about a minute before adding the remaining ingredients (except for the lime) along with a splash of water to ensure they don’t stick. Cook over a gentle heat for about 4 minutes, adding a dash of water here and there to keep deglazing the pan.
  • Add back in your mushrooms and give it a gentle stir coating with the mixture. Squeeze in our lime juice, give one more mix up and remove from the heat. When you go to use, chop in fresh coriander.

One Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.