Here we go again, another Tuesday has rolled in. I am about to celebrate with a haircut – my fringe is so ridiculously long I cannot see anymore – and by catching some sun in my garden.
The weather gods must have heard my prayers (or swearing 😉 ) and we are having a few more sunny days this week. Woop woop! I’m excited as I am going for a holiday to Greece in two weeks time and I don’t want my white flesh to scare the fish. Today’s recipe is a simple vegan breakfast or brunch mish-mash that’s a nod to Mexican cuisine. It’s sweet potato toast (or regular sourdough toast) topped with refried black beans and other delicious goodies. It’s super easy to make and perfect for big batch cooking, which is great when you are strapped for time in your day-to-day. The dish is simple yet with bags of flavours and textures and pretty to look at, which is always a bonus. I hope you’ll enjoy it as much as we did.
2 tbsp olive oil 1 small red onion, very finely chopped 2 garlic cloves, very finely chopped 1 tsp ground cumin 1 tsp smoked sweet paprika 2.5 cups black beans (1 cup raw), 2 x 400 g / 15 oz cans ½ tsp salt 1 tbsp lime juice, to taste
RED TOMATO SALSA
15 cherry tomatoes, very finely chopped ½ small red onion, very finely chopped ½ fresh jalapeno pepper, very finely chopped fresh coriander, very finely chopped 2 tsp olive oil 1 tbsp lime juice, to taste salt and pepper
SWEET POTATO ‘TOAST’ ASSEMBLY
