Mexican food has to be my most favourite cuisine and is inherently plant-based. I love the flavours of the lime juice, cilantro and chilli powder. It reminds me of my time in Kampala, Uganda where I was born. It’s funny how similar food is, around the world and yet so different. Enjoy this amazing refreshing dish through the summer with your friends and family at home or at a picnic gathering.

• Serves 4

• Prep time 15 minutes

• Cook time 15 minutes

Ingredients:

Black beans mixture:

• 1 tablespoon vegetable oil

• 1 small yellow onion diced

• 3 cloves garlic minced

• 1/2 teaspoon ground cumin

• 1/4 teaspoon cayenne pepper optional

• 3 cups cooked black turtle beans

• 1/4 tsp Himalayan salt

• 1/4 cup fresh cilantro leaves chopped

Corn salsa:

• 2 cups cooked corn kernels

• 1/2 cup finely chopped red onion

• ½ cup finely chopped fresh cilantro

• 1 to 2 medium jalapeños, finely chopped

• juice of one lime

• 1 tablespoon white wine vinegar

• ¼ tsp Mexican chili powder

• ¼ tsp ground cumin

• ½ tsp Himalayan salt
  

Guacamole:

• 3 avocados, ripe

• 1/2 small onion, finely diced

• 2 Roma tomatoes, diced

• 3 tablespoons finely chopped fresh cilantro

• 1 jalapeno pepper, seeds removed and finely diced

• 1/2 tsp cumin ground

• 2 garlic cloves, minced

• 1 lime, juiced

• 1/2 tsp Himalayan salt

Fajita veggies:

• 3 multi-colored peppers, stemmed and sliced into strips

• 1 red onion, sliced into wedges

• 2 tablespoons vegetable oil

• 2 garlic cloves, chopped

• ½ teaspoon Mexican chili powder

• ½ teaspoon cumin ground

• ½ teaspoon sea salt, more to taste

• Splash of balsamic vinegar

• 2 limes, sliced into wedges

• Freshly ground black pepper

Serve with:

• White rice ( I used Indian basmati rice- you can use any rice of your choice)

• Tortilla chips

Directions:

1. For bean mixture, saute onions till golden brown and add cooked beans and spices and cilantro and cook till beans are coated with spices.

2. For corn salsa, mix all the ingredients till corn is covered with spices and lime juice.

3. For the guacamole, mash the avocados in a bowl and add all the ingredients and mash with a fork ( If you like it smoother, you can blend the avocados and then add the other ingredients)

4. For the veggies, heat oil and stir fry the onions, peppers, and add all the spices, garlic and vinegar and remove right away not to get them too soggy. I like them a little crunchy.

5. Arrange bowl with rice, beans, guacamole, fajita vegetables and garnish with lime slices