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Servings 2 bowls
- ½ cup white rice
- ½ zucchini
- 4 mushrooms
- 1 onion
- 1 bell pepper, green
- ½ cup sweet corn (drained and rinsed)
- 2 tbsp fajita spice mix (or 1 tsp cumin, 1 tsp chili powder, 1 tsp paprika and ¼ tsp salt)
- 1 cup black beans (drained and rinsed)
For the Pico de Gallo de Mango:
- 1 avocado
- 1 red onion
- 3 tomato
- 1 mango
- ½ lime (juiced)
- salt to taste
- a few leaves cilantro/coriander, fresh
Cook the white rice according to package instructions.
Chop the zucchini, mushrooms, onion and green bell pepper into thin slices and grab the corn. Fry them in oil on medium heat for about 12 minutes, adding a little fajita spice mix. If you don’t have a spice mix to hand simply add 1 tsp cumin, 1 tsp chili powder, 1 tsp paprika and ¼ tsp salt. Add 1 cup rinsed and drained black beans after about five minutes. Grab some salsa! If you don’t have any, it’s very simple to make. Dice a small onion and a clove of garlic. If you like it spicy, chop a chili pepper up too. Throw it all in a bowl, add a tin of chopped tomatoes, 2 tbsp dried basil, 2 tbsp dried parsley, ½ tsp salt and ½ tsp pepper. Give it all a good stir. Use fresh herbs if you have them, of course. Time for Pico de Gallo de Mango. Peel an avocado then mash the flesh in a bowl. Finely dice a small onion and cut three medium tomatoes and a mango into small cubes (here’s the easiest way to peel a mango). Off it goes to the bowl as well. Season with ½ a lime’s juice, salt and a few chopped cilantro leaves.
Arrange everything in a bowl, adding the Pico de Gallo and salsa sauce over the top with some crispy salad on the side. Done!
Calories: 640kcal | Carbohydrates: 112g | Protein: 18g | Fat: 17g | Saturated Fat: 2g | Sodium: 748mg | Potassium: 2137mg | Fiber: 23g | Sugar: 30g | Vitamin A: 3210IU | Vitamin C: 177.1mg | Calcium: 140mg | Iron: 4.6mg