Mexican rice

Ingridients

For 2 people:

2 tablespoons vegetable oil (eg rapeseed oil)

1 onion (can be red onion)

200 g wholemeal rice

1/2 can of red beans (200 g)

1/2 can of corn (100 g)

optional vegetables (eg peppers, zucchini, carrots, eggplant, broccoli)

200 g of peeled tomatoes or tomato puree

2 tablespoons oregano

1 tablespoon crushed coriander seeds

1/2 teaspoon ground red pepper

1/2 teaspoon garlic powder

a few pinches of cumin

a few pinches of chili or cayenne pepper (to taste)

salt to taste

Preparation

Fry the chopped onion in oil. When it turns yellow, add the chopped fresh vegetables and and fry for 2 minutes. Add more rice and fry it well (or cook separately and add at the end). Add spices and water and cook for 10 minutes. Add canned vegetables and peeled tomatoes and cook for another 5-10 minutes. The total cooking time is adjusted according to the instructions for cooking rice.

Serve with a large bowl of salad.

Mexican French salad

Ingridients

For 3 people:

1 cup cooked beans

1 cup cooked chickpeas

0.5 cups of corn

1 tablespoon pumpkin seeds

1 tablespoon flaxseed

1 ripe avocado

2 teaspoons salt

0.5 teaspoons pepper

0.5 teaspoons ground chili

2 tablespoons olive oil

1 tablespoon apple cider vinegar

1.5 small limes (or lemons)

small handful of fresh parsley (or coriander)

Preparation

Put beans, chickpeas, corn and seeds in a salad bowl.

Cut the avocado lengthwise lengthwise, hold each half in one palm and turn each half to its side – much like opening a peach. Spoon all the meat, especially the dark green under the peel, as that part of the avocado is the most nutritious.

In a blender, mix the avocado, salt, pepper, chili, oil, vinegar and lime. Everything can also be crushed with a fork. Pour over salad, mix well and garnish with washed and chopped parsley. If necessary, add some of the ingredients to perfect the taste of the salad.

Mexican tortillas-vegan

Ingridients

For 4 tortillas:

4 wheat tortillas (classic size – 25 cm in diameter)

250 g beans

125 g of corn

1 teaspoon salt

2 pinches of pepper

1 teaspoon ground cumin

1 teaspoon ground garlic

1 sprig of parsley (or 1 teaspoon dried)

16 rubber cucumbers

8 cherry tomatoes

12 lettuce leaves

3 handfuls of white cabbage

For bean spread:

250 g beans

1 teaspoon salt

2 pinches of pepper

2 pinches of ground cumin

1 very small shallot (or other onion)

1 small clove of garlic

3 tablespoons olive oil

2 tablespoons lemon juice

0.5 handfuls of parsley

Preparation

Prepare the bean spread. Save the spread for later.

Wash the salad and dry the leaves with a kitchen towel. Wash the tomatoes and cut them in half. Peel a cucumber and cut it into thin slices. Remove the outer leaves and hard part of the cabbage and chop it finely.
Put beans, corn, salt, pepper, cumin, garlic, washed and finely chopped parsley in the shrimp and mix everything well. Roast for a few minutes on medium heat.

In a large frying pan, heat the tortilla according to the instructions on the packaging – usually 1 minute on each side is enough. We can put a few drops of water over it to make it softer.

Place the heated tortilla on a plate, spread the spread on one part, put the beans and corn over it, 4 slices of cucumber, 4 halves of cherry tomatoes, 3 lettuce leaves and a small handful of cabbage. Wrap the tortilla and serve.