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Easy Mexican Bowl Recipe

Updated: Jul 17, 2023


We have made this recipe so many times both in the van and at home and we never tire of it.


Read on for the secret ingredient that brings this dish together and gives it an authentic Mexican flavour.


Ingredients for the Mexican beans:

1 spanish onion (chopped)

2 cloves of garlic (finely chopped/grated/crushed)

2 tsp cayenne pepper (or Frank’s Hot Sauce to taste)

Tin of black beans

Tin of tomatoes

1 square 70% or 85% dark chocolate (this secret ingredient makes it all come together!)


Ingredients for the guacamole: 🥑

1 avocado

1/2 clove of garlic

tbsp of natural yoghurt (plant based for a vegan option)

1 spring onion finely chopped

Juice of 1/2 lime

Salt and pepper to taste, plus a dusting of paprika


Ingredients for sweet potato side:

1 large or 2 small sweet potatoes 2cm cubed

Salt, pepper and paprika to taste


To serve:

Bag of corn chips and optional salsa (store bought works just fine!)


Method:

Preheat the oven to 210 degrees (190 fan) or top temperature in a van oven and add cubed sweet potato on a baking sheet with seasoning, tossed in a little olive oil (uou could lightly steam and then fry in a pan/griddle if no oven). Cook for around 25 mins or until soften and starting to brown.


Heat a large frying pan with a splash of olive oil. Fry the onion for a couple of minutes before adding the garlic and cayenne and fry until softened. If using Frank’s Hot Sauce, add in with the tomatoes until desired heat is achieved. Add drained and rinsed black beans and tinned tomatoes and cook down for around 15 minutes or until the mixture thickens. Stir in the dark chocolate just before serving.


While the other elements are cooking, make the guacamole by mashing the avacado with 1/2 clove of garlic (or more/less depending on your preference), leaving a few lumps if you like it chunky. Add a tablespoon of yoghurt and the chopped spring onion, lime juice and mix well. Season with salt and pepper to taste and finish with a dusting of paprika on top.

In 2 large bowls, put a handful of corn chips and dollop the black bean mixture on top (or side). Add the sweet potatoes and guacamole and serve with an optional spoonful of salsa. We also like a sprinkle of the Frank’s Jalapeño sauce on top and a margarita on the side!


Ariba, ariba!! 🇲🇽


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