Smoky Red Kidney Bean, Zucchini & Corn Bowls

A colourful Mexican-inspired dinner with smoky beans, vegetables and crunchy fresh salad.

Serves: 4 | Cooking Time:

OrganicBox ingredients

  • 1 pack/tin red kidney beans, drained and rinsed
  • 300g zucchini
  • 1 sweet corn cob
  • Approx. ¼ iceberg lettuce
  • 150g Lebanese cucumber
  • A handful of baby spinach

Pantry ingredients

  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • Pinch chilli flakes – optional
  • 1 tbsp tomato paste
  • Approx. 100ml water
  • Salt and pepper
  • Rice, tortillas or corn chips – optional
  • Grated cheese, yoghurt, sour cream or avocado – optional

  1. Slice the corn kernels from the cob.
  2. Dice the zucchini.
  3. Shred the lettuce, slice the cucumber and roughly chop the baby spinach.
  4. Heat olive oil in a large frying pan over medium heat.
  5. Add zucchini and cook for 3–4 minutes.
  6. Add corn and garlic and cook for another 2 minutes.
  7. Stir through cumin, smoked paprika, oregano and chilli, if using.
  8. Add tomato paste and cook for about 30 seconds.
  9. Add kidney beans and approximately 100ml water.
  10. Simmer for 5–8 minutes, stirring occasionally, until thick and saucy. Season to taste.
  11. Divide lettuce, spinach and cucumber between bowls.
  12. Spoon over the warm smoky bean mixture.
  13. Serve as-is or add rice, tortillas or corn chips for a more substantial meal.

Optional extras:Cheese, yoghurt, sour cream, avocado, coriander or a squeeze of lime are all delicious here.

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