Chimichurri Bean Bowl with Corn Salsa

Name: Chimichurri Bean Bowl with Corn Salsa
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Gewürzhaus Guajillo Chillies, dried; 2 tbsp canola oil; 2 corn tortillas, cut into strips; 4 corn cobs; 2 tomatoes; 1 avocado; 2 tbsp Gewürzhaus Chimichurri Spice; 2 tbsp lime juice; 2 tbsp olive oil; 1 bunch coriander, leaves picked; 2 tbsp red wine vinegar; 2 cloves garlic, crushed; 2 400g cans of black beans, drained and rinsed; 400g canned tomatoes, crushed; Gewürzhaus Pyramid Flake Salt (to taste); Extra lime wedges to serve

Medium

1hr

Vegan

Chimichurri Bean Bowl with Corn Salsa

Rated 5.0 stars by 1 users

Servings

Cook Time

1 hour

This zesty black bean bowl is packed full of herbs and finished with crunchy tortilla strips. A tasty lunch or light dinner choice, it also makes for a great taco filling.

Image of Chimichurri Bean Bowl with Corn Salsa

Ingredients

2 Gewürzhaus Guajillo Chillies, dried
2 tbsp canola oil
2 corn tortillas, cut into strips
4 corn cobs
2 tomatoes
1 avocado
2 tbsp Gewürzhaus Chimichurri Spice
2 tbsp lime juice
2 tbsp olive oil
1 bunch coriander, leaves picked
2 tbsp red wine vinegar
2 cloves garlic, crushed
2 400g cans of black beans, drained and rinsed
400g canned tomatoes, crushed
Gewürzhaus Pyramid Flake Salt (to taste)
Extra lime wedges to serve

Directions

Soak the guajillo chillies in 1 ½ cups of boiling water for 30 minutes.
Heat the oil in a medium saucepan over high heat, then fry the tortilla strips for about a minute or until crispy. Remove from the pan and set aside on a piece of paper towel.
Bring a saucepan of water to the boil, cook the corn cobs for 10 min, then drain and set them aside to cool. Cut the kernels off the cobs.
Deseed and dice the tomatoes, coarsely chop the coriander and slice the avocado. Set aside.
In a small bowl, whisk together one tbsp Chimichurri spice, lime juice, and 1 tablespoon of olive oil.
In a food processor, blend the guajillo chillies with one cup of the soaking liquid and the red wine vinegar until smooth.
On the stove, heat the remaining tbsp olive oil in a medium pan, cook the black beans with the garlic for a minute before combining with the chilli mixture, the remaining tbsp of Chimichurri spice and crushed tomatoes. Bring to the boil and then simmer, uncovered, for 20 minutes until the sauce has reduced and thickened. You will need to stir occasionally. Season with salt to taste.
Combine the tomatoes and corn with the coriander leaves and toss with the Chimichurri and lime dressing.