Mexican Bowls

Today I’m sharing my recreation of the Mexican bowl I had at Mildred’s in London the other week. Spiced black beans, guacamole, corn salsa, fried pineapple, crunchy corn chips and a little cheese! Feel free to leave out the cheese for a dairy free dish.

Enjoy xx

Ingredients – serves two

Salsa – Mix together in a small bowl

165g cooked sweetcorn

4 plum/cherry tomatoes, diced

5 stalks of coriander, finely chopped

half a lime, juiced

a pinch of cayenne

Guacamole – mix together in a small bowl

1 avocado, mashed

half a lime, juiced

salt and pepper

6 stalks of coriander, chopped

4 cherry tomatoes, diced

1 spring onion, sliced

Pineapple –

130g pineapple, diced

0.5 tsp olive oil

Black beans –

1 can of black beans in water

salt and pepper

0.12 tsp chilli powder

0.12 tsp smoked paprika

0.25 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp garlic powder

To serve –

75g kirkham or cheddar, cubed

50g corn chips


Drizzle 0.5 tsp of oil in a frying pan over a high heat until. Fry the pineapple until golden and then pour into a bowl to one side.

Pop the pan back over a high heat, pour the whole can of beans, including the water into the pan with the remaining black beans ingredients and leave to thicken – about 7 minutes.

Divide the beans between two bowls. Side with the guacamole, salsa, fried pineapple, cheese and corn chips.


Leitchy xx

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