Some times I wonder if I should change my middle name to ‘one-pot-wonder’… it is just that ‘one-pot-wonders’ are so good. A) they taste delicious because everything has been cooked together and B) they are super awesome because at the end of everything all you need to wash up is one pot!
I’ve been addicted to eating sprouts ever since I read a post on The Veggie Mama (if you haven’t checked her blog out you should). The sprouts are crunchy and delicious and just add something special to almost every meal I add them into.
This meal came out of a need to use up a few of the odd items that I had in my fridge and well it just screamed ‘Mexican’ to me… and seeing as I also had half a packet of corn chips to use up, I thought, why not?
So if you’ve got a few odd veggies lying around in your fridge or you want to whip up a killer vegetarian meal for your family – then jump on my Mexican ‘one-pot-wonder’ train.
MEXICAN ONE POT WONDER
1 mug of rice
1 tablespoon of turmeric
1/2 cup of frozen peas
1 can of Mexican refried beans
4 tomatoes
3 spring onions
1 jalapeño
1 teaspoon of coriander
1 teaspoon of cumin
1 red capsicum
1 avocado
1 pun net of sprouts
1 cup of shredded cheese
1/2 cup of sour cream
1 lime
fresh coriander to garnish
sea salt and black pepper
Into a frying pan pour 1 mug of rice, cover that rice with 2 mugs of boil water and sprinkle in the turmeric and peas with a pinch of salt and boil until the rice is light and fluffy.
While the rice is cooking, place the beans, one tomato, spring onions, jalapeño, coriander, cumin and capsicum in a food processor and blitz until smooth. You may need to add a little water to the mixture to make it a little runny.
Once the rice is cooked, pour the bean mixture over the top of the rice, cover with cheese and transfer to the oven. Bake until the cheese is melted and browned.
Top the ‘one-pot-wonder’ with chunks of fresh tomato, avocado, sprouts – which have been seasoned with lime juice, salt and pepper. Finish with sour cream and fresh coriander leaves.
