Black Bean and Chipotle Casserole

The rich, fiery blend of chipotle and black beans is complemented nicely here by the brown basmati rice and mellow avocado, and the cumin, paprika and dried oregano carry the Southern flavour well.

PREP: 15 MINS COOKS: 15 MINS

Method

1. Heat the oil in a large saucepan over a medium heat, add the leeks and garlic and fry gently for 5 minutes.

2. Add the paprika, cumin, oregano and black pepper and stir for a minute before tipping in the beans, mushrooms and adding the chipotle paste. Season with salt and pepper and simmer for 8–10 minutes.

Serve with Total 5% yogurt, coriander, brown basmati rice, avocado, lime juice and more black pepper, with a drizzle of extra-virgin olive oil.

COOK'S TIP

You can use any chilli paste if you can’t find chipotle.

Ingredients

• 2 tbsp extra virgin olive oil plus extra for drizzling

• 4 leeks chopped

• 200g mushroom chopped

• 2 garlic cloves grated

• 2 tsp smoked paprika

• 3 tsp cumin (ground)

• 1 tsp oregano (dried)

• black pepper good pinch

• 2 black beans (can) drained and rinsed

• 1 tbsp chipotle paste

• 1 tin of chopped tomatoes

• sea salt and freshly ground pepper

TO SERVE

• 2 tbsp Total 5% yogurt

• 15 g coriander roughly chopped

• brown basmati rice

• 160 g avocado peeled, stoned & mashed (1 lge or 2 sm)

• 1 lime juiced