Smoky mashed beans, crunchy slaw, and a zesty rice side

≈ $3.90/serving$4.62at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• turtle beans1 can (540 ml), drained
• basmati rice¾ cup
• red onion1 ea
• garlic2 cloves
• cumin1 tsp
• chili powder1¼ tsp
• paprika (smoked)1 tsp
• red cabbage¼ head
• lime2 ea
• cilantro (optional)a handful
• hot sauce (optional)2 tsp
• corn tortilla6 ea

Method

1Start the rice

• •Rinse and drain the rice until the water runs clear.
• •Add the rice to a pot with 1⅛ cups salted water and bring to a boil.
• •Reduce the heat to low, cover, and cook 15 minutes until the grains are tender.
• •Let it rest for 5 minutes.
• •Fluff with a fork.
• •Fold in the juice of half a lime and half the cilantro if desired.

2Quick pickle & slaw

• •Meanwhile, slice half the red onion paper thin.
• •Soak the onion in the juice of half a lime with a pinch of salt.
• •Toss the cabbage with the juice of the remaining half lime and a pinch of salt.

3The beans

• •Dice the remaining red onion.
• •Soften the onion in 1 tbsp oil in a skillet over medium heat for 4 minutes.
• •Add the garlic, cumin, chili powder and paprika, and cook 30 seconds until fragrant.
• •Add the black beans with ⅓ cup water and a pinch of salt.
• •Simmer 5 minutes, then mash roughly until chunky and creamy.

4Plate

• •Warm the tortillas in a dry pan until soft and pliable.
• •Fill the tortillas with the beans, cabbage slaw and pickled red onion.
• •Top with cilantro and hot sauce if desired.
• •Serve the rice on the side with lime wedges.