This pineapple salsa with black beans and avocado is bright and fresh, vegan, crunchy, sweet, and spicy. It is easy to ...

Sprinkle over a good pinch of sea salt. 6. To serve, spoon the beans into bowls, then top with the charred toms and salsa verde. Add an extra drizzle of olive oil and mop up the juices with some ...

The star of the show is tri-tip steak — seasoned simply and grilled over native oak, then served with a mild salsa, fresh salad, crunchy bread, and savory stewed pinquito beans. Its origins are ...

We’ve got just the dish for you. This vegetarian black bean chilli with avocado salsa is Mexican-inspired, packed full of nutrients and downright delicious. The best part: it’s made in one pot.

Use the leftovers to make molletes – a Mexican version of beans on toast, with melty cheese and a refreshing spoonful of pico de gallo salsa on the side. To make the refried beans, heat the oil ...

This version is topped with smoky black beans and punchy salsa for plenty of fibre and protein. Each serving provides 913 kcal, 23g protein, 120g carbohydrate (of which 44g sugars), 32g fat (of ...

Heat the rice, broth and salsa in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Stir the tomato and beans in the ...

Earthy charred green beans are paired with the aromatic punches of fresh ginger, garlic, chiles, and mint for a simple yet sophisticated side. They're equally delicious served hot from the oven or ...