Dinner · Mexican
Refried bean and roasted vegetable bowl
Creamy refried pinto beans with roasted peppers and zucchini over rice.
- Serves
- 2
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 servings- 1 red bell pepper, sliced
- 1 medium zucchini, sliced
- 2 tbsp olive oil
- 1/2 tsp cumin, ground
- 1/2 tsp smoked paprika
- 1 medium onion, diced
- 2 garlic cloves, minced
- 450 g canned pinto beans, drained and rinsed
- 80 ml vegetable broth
- 180 g white rice, cooked
- 10 g fresh cilantro, chopped
Method
Preheat the oven to 210C (410F) and toss the bell pepper and zucchini with 1 tbsp olive oil, cumin, and smoked paprika on a tray.
Roast for 20 minutes until tender and lightly charred.
Meanwhile, heat the remaining oil in a saucepan over medium heat and cook the onion and garlic for 5 minutes until softened.
Add the pinto beans and vegetable broth and simmer for 8 minutes, mashing with a spoon until mostly smooth.
Spoon the refried beans and roasted vegetables over rice.
Top with fresh cilantro before serving.