Mexican fajita bowl with corn salsa

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

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

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Dinner, Gluten Free, Lunch, Spicy, Vegan, Vegetarian Guest User Dinner, Gluten Free, Lunch, Spicy, Vegan, Vegetarian Guest User

YELLOW MUNG BEAN CURRY (MUNG BEAN HUSKLESS)

Yellow-Mung-Bean-Curry-Roti-copy.jpg

YELLOW MUNG BEAN CURRY (MUNG BEAN HUSKLESS)

  • Serves: 3

  • Prep Time: 20 minutes

  • Cooking Time: 40 minutes

INGREDIENTS

  • 1 cup yellow mung beans ( mung beans huskless soaked about 6 hours)

  • 1 small onion chopped

  • 3 tbsp sunflower oil (or any other cooking oil)

  • 1 tsp whole cumin seeds

  • 1 small tomato chopped

  • 1/4 tsp turmeric powder

  • 1/4 tsp cayenne

  • 1/2 tsp ground coriander

  • 1/2 tsp ground cumin

  • 1/2 tsp garlic paste

  • 1/2 tsp ginger paste

  • 1 1/2 tsp Himalayan salt

  • 1 cup crushed tomatoes

  • Juice of half a lemon

  • 2-3 cups hot water

INSTRUCTIONS

In a medium sized pot, heat oil and saute onions till they are fragrant and golden brown. Add cumin seeds and saute for another minute. Add chopped tomatoes, turmeric, cayenne, ground coriander, ground cumin , garlic paste, ginger paste, salt and lemon juice. Keep stirring for five minutes till spices and tomatoes are cooked through. Add soaked, rinsed  and drained mung beans and cook for another five minutes. Add crushed tomatoes and continue cooking for two minutes. Add two cups of water and cook for 20-30 minutes on medium heat till mung beans are tender but not mushy.  If you need to add more water to make the curry saucy, add more water. Serve with roti or rice or just add on a salad as a vegan protein.  Enjoy!

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