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Chipotle black bean & pork bowls
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500g frozen Cooks’ Ingredients Butternut Vine Squash
3 tbsp sunflower oil, plus extra if needed
2-3 tsp chipotle paste
2 fresh bay leaves
1 tsp cumin seeds
6 cloves garlic, sliced
2 x 400g cans black beans
100g radishes, sliced
2 Perfectly Ripe Large Avocados, peeled, stoned and sliced
1 lime, juice
25g pack coriander, roughly chopped
500g Lean British Pork Mince
4 British Blacktail Free Range Medium Eggs
3-4 tbsp Holy Moly Smoky Red Pepper & Tomato Salsa, to serve
Soured cream, to serve
1. Preheat the oven to 200ºC, gas mark 6. On a baking tray, toss the squash with 1 tbsp oil and ½ tsp chipotle paste, then season. Roast for 30 minutes, stirring occasionally, until golden and tender.
2. Heat 1 tbsp oil in a frying pan, then add the bay, cumin, garlic and 1-2 tsp chipotle paste (depending on preferred spiciness). Fry gently until the garlic is soft. Stir in the black beans and their liquid. Season. Simmer for 15-20 minutes, or until thickened but still saucy. In a bowl, lightly mix together the radish, avocado and lime juice, then season and stir in most of the coriander.
3. In another frying pan, heat the remaining oil and, once hot, add the remaining chipotle paste and the pork mince. Season. Fry for 10 minutes, or until brown and crisping, cooked through, the juices run clear and no pink meat remains. Remove to a plate. Return the pan to the heat, adding a little more oil if needed. Once hot, crack in the eggs. Fry until the bottoms are crisp and the whites are opaque.
4. To serve, divide the beans between shallow bowls and top with some mince, squash, avocado salad, eggs, salsa and a spoonful of soured cream with the remaining coriander scattered over.
Cook’s tip For a meat-free version, try swapping the pork mince for soya mince.
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