I was inspired to make this by Kristy at Keepin’ It Kind – Kristy has an amazing writing style, and makes it feel like you are chatting to your best friend. I love her writing!
Growing up we stuck to fairly traditional meals: meat and two veg, cottage pies etc. Our most adventurous meals were probably my Dad’s spaghetti bolognese, and the leftovers my Mum would turn into a lasagne.
We would occasionally have a curry – but it was sauce from a jar. And the same went for chilli con carne. That was the closest I came to Mexican food as a kid and I would inevitably try to pick out all the kidney beans, not being a fan (I know, can’t believe it now!). We would never have tried avocado or guacamole and salsa.
So when I read about Kristy’s childhood visits to a Mexican restaurant, I was inspired to try and cook my own version. Kristy’s bowl had black beans – I don’t know what they were, but I bought black eyed beans – something I didn’t think I was keen on.
For anyone who regularly reads my blog you will know I am reading Danny Wallace’s Yes Man. Am I feeling inspired to say yes more? Maybe. But I have realised that I’m not really a ‘No Woman‘. I DO like to try new experiences. I have a foreboding ‘fear of missing out’ (or FOMO as a friend at work calls it) and I never can say “no” to a friend (please don’t use that against me!).
When I went to University I was keen to try new foods, I signed up to clubs (in fact, someone called me a ‘joiner’ and I don’t think they meant it in a good way), but it was all done on my own terms. I’m not very spontaneous – I like to give consideration before I commit to something. Maybe I need, not to say ‘yes’ more, but to take a more spontaneous approach.
Anyway, back to those beans:
Sorry it looks a bit insipid. I used iceberg lettuce because that’s what I had in the fridge at the time. Under normal circumstances I would have spinach/romaine lettuce/little gem lettuce over iceberg – but needs must.
- 80g black eyed beans tinned in water
- 10g tomato puree concentrate
- 1 clove garlic
- 1 tsp Mexican spice blend or 1/2 tsp smoked paprika and 1/2 tsp cumin
- half a small avocado (approx 30g)
- lettuce – iceberg, romaine, spinach, little gem all work well
- 1 serving of quinoa
- Cook your quinoa according to packet instructions.
- In a non-stick frying pan, lightly toast your spices and ginger for a minute or two – don’t allow them to burn (This is where Ben usually tells me off!)
- Add the tomato puree and cook off for a couple of minutes to remove the bitterness.
- Add your beans and a splash of water, cook until heated through. Add more water as necessary.
- Serve over the lettuce, and quinoa and top with slices of avocado.
Are you a Yes man/woman or do you lean towards saying ‘no’?