A delicious and healthy lactose-free, gluten-free, egg-free, nut-free Mexican lunch with basmati rice, black beans, kale avocados and red onions.
Special diets: Vegetarian | lactose-free | gluten-free | eggs-free | nuts-free |
️Allergens: not vegan | soy |
⏱ 33 mins – easy
🍽 2 servings – 1148 kcal per serving
|
Serving
545g |
Fat
20g |
Sat. fat
3g |
Sodium
694mg |
|
Carbs
197g |
Fibers
40g |
Sugars
12g |
Proteins
52g |
INGREDIENTS
- ½ tsp salt
- 4 oz basmati rice
- 1 tbsp olive oil
- 2 cloves of garlic
- 14 oz can of black beans
- 1 tbsp cider vinegar
- 1 tsp honey
- 1 tbsp chipotle paste
- 4 oz kale
- 1 avocado
- 1 tomato
- 1 red onion
- 1 tsp hot sauce
- 4 leaf cilantro
- 1 lime
TOOLS
- 1 knife
- 1 pan
- 1 colander
- 2 casserole pot
- 1 bowl
- 1 spoon
- 1 towel
STEPS
Peel red onion and garlic, then chop them. Cut an avocado in half, then chop kale and tomatoes.
Remove avocado pit with a spoon and peel its skin.
Cut the lime in half and slice the avocado.
Heat 2.1 cups of water in a pot and add a quarter tsp of salt to it. Put basmati rice and cook for 10 minutes, then turn off the heat. Drain the rice in a colander, then return it to the pot.
Drain a can of black beans in a colander.
Heat olive oil in a pan and put garlic in it. Cook for 2 minutes, then add black beans, cider vinegar, honey, and chipotle paste to the pan. Put a quarter tsp of salt and cook for 2 more minutes. Turn off the heat to get chipotle black beans.
Heat a casserole pot, add chopped kale and 4 cups of water. Cook for 3 minutes to get cooked kale.
Drain cooked kale in a colander.
Drain the kale on a towel.
Transfer the kale to a bowl. Then, add chipotle black beans, avocado, white rice, onions, tomatoes, lime wedges, and hot sauce.
It’s ready to be served !
