I love "bowl food". This is a quick midweek Mexican inspired dinner. The corn chips are optional but the kids have fun using them to spoon their food.
1 red onion diced
1 red capsicum diced
Kernels from 1 corn cob
1 cup of dried black beans soaked over night or a 400g tin
1 tin chopped tomatoes 400g
4 tbsp natural unsweetened yoghurt
3 tbsp chopped coriander leaves
1 punnet of cherry tomatoes, quartered
1 lebanese cucumber, chopped
1/4 red cabbage finely shaved
1/2 tsp paprika
1/2 tsp smoked paprika
1/4 tsp ground cinnamon
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground chilli
1/2 tsp salt
Good quality lightly salted corn chips
Fry diced onion in olive oil for a few minute. Add spices and fry for a further couple of minutes until fragrant. Add capsicum and corn kernels. Add black beans and tinned tomatoes and leave to simmer for around 10 minutes.
While the bean mix is cooking, mash the avocados in a bowl and add the juice of 1 lime.
In another bowl, combine the cherry tomatoes, cucumber and shaved red cabbage.
Assemble the bowls adding a spoon of yoghurt and a handful of corn chips (optional). Sprinkle with the chopped coriander leaves.