Chipotle bean bowl with ranch dressing
750g pack frozen grilled vegetable mix
2½ cloves garlic, crushed
½ x 28g pack coriander, stems finely chopped
400g can red kidney beans, rinsed
2 tbsp Cooks’ Ingredients Chipotle Paste
3 corn & wheat tortillas, each cut into 8 triangles
1½ tsp white wine vinegar
6 tbsp Alpro Single Soya
1 head Chinese leaf, shredded
1 ripe avocado, peeled, stoned and thinly sliced
1. Preheat the oven to 200ºC, gas mark 6. Heat a wide pan then fry the vegetable mix for about 5 minutes until hot through. Stir in 2 of the crushed garlic cloves and coriander stems, cook for 1 minute, then add the beans, chipotle and a splash of water. Season and simmer for 5 minutes until the beans are hot.
2. Meanwhile, scatter the tortillas over a baking tray in a single layer and cook for 8-10 minutes until crisp and golden.
3. Combine the remaining garlic, vinegar and soya cream and season to taste to make a thick ranch-style dressing. Serve the chipotle beans, Chinese leaf, avocado, and tortillas all in the same bowl. Spoon the dressing over the salad and scatter with coriander leaves.
Cook’s tip Try melting a cube of Waitrose Cooks’ Homebaking 70% Dark Chocolate into the beans for a mole-style flavour.
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