When I make a pot of black beans, I love making Mexican bowls. Here is one of my favourite combinations. It’s a complete meal and every bite is a celebration of flavour.
Mexican Bowl
Ingredients
bowl of iceberg lettuce finely chopped
1/2 cup black beans (see post dated 28 January 2026)
2 slices of cashew ‘cheddar cheese’ (see post dated 16 April 2026)
roasted tomato salsa (post dated 14 April 2026)
pico de gallo with avocado
1-2 ripe, organic tomatoes, finely chopped
3 slices red onion, finely chopped
1 red chilli, stem removed and finely chopped
handful of fresh cilantro, finely chopped
1/2 avocado flesh, sliced and chopped in to squares
1-2 tbs freshly squeezed lime juice
Himalayan pink salt and ground papper to taste
Method
Wash, spin and dry iceberg lettuce. Slice finely and add to a serving bowl. Heat up the black beans and cashew ‘cheddar cheese’ on a low heat. Prepare the pico de gallo by chopping the onion, chilli, tomatoes, cilantro and avocado. Place in a small bowl and add the lime juice, salt and pepper. Taste and adjust as needed.
Layer the heated beans and cheese on the iceberg lettuce. Top with the pico de gallo and spoon some salsa on top. Serve immediately and enjoy!