Name: Chipotle black beans with corn flatbreads
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4–6
Ingredients: 2 large garlic cloves, chopped; 1 large red pepper, deseeded and chopped; 2 tbsp olive oil; 2 handfuls grated Monterey Jack or mature, sharp Cheddar cheese; 1 large onion, chopped; 4 tbsp sour cream or plain yogurt; 1 small red onion, thinly sliced; 2 large handfuls of rocket/arugula leaves; 4 Corn Flatbreads or corn tortillas, warmed; 1 large avocado, pitted, peeled and sliced; 2 large handfuls of chopped coriander/cilantro leaves; sea salt and freshly ground black pepper; 1 tbsp chipotle paste or 2 tsp hot smoked paprika; ½–1 tsp dried chilli/hot pepper flakes; 4 tbsp tomato ketchup; 1 tbsp balsamic vinegar; 1 tsp clear honey; 1 tsp cumin seeds; 1 large corn-on-the-cob, kernels only; 2 x 400 g/14 oz cans black beans (not drained); 4 tomatoes, deseeded and diced

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
45 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

Great for a weekend dinner with family or friends, the idea is to put the flatbreads, black bean sauce (and/or the Cheat’s Pulled Pork) and various accompaniments on the table and just let everyone help themselves. The smoky heat of the chipotle chilli combined with the tomato ketchup, balsamic vinegar and honey makes a rich, barbecue-style sauce for the black beans, which is always a winner with the kids. For convenience, the pork variation also uses similar flavouring ingredients as a mar