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Mexican Black Bean and Buckwheat Bake

Mexican Black Bean and Buckwheat Bake

with Sour Cream

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The star of tonight’s dish is ultra nutritious, super tasty buckwheat! Buckwheat is actually a seed related to rhubarb. It has a delicious, nutty flavour and is absolutely chock full of nutrition.

Tags:Veggie
Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 box

Black Beans

230 g

Red Bell Pepper

10 g

Garlic

10 g

Chives

170 g

Buckwheat

(ContainsWheat/Blé)

56 g

Red Onion

1 tbsp

Mexican Seasoning

½ tsp

Chipotle Powder

6 tbsp

Sour Cream

(ContainsMilk/Lait)

½ cup

Monterey Jack Cheese, shredded

(ContainsMilk/Lait)

230 g

Yellow Bell Pepper

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3017 kJ
Calories721 kcal
Fat19 g
Saturated Fat7 g
Carbohydrate105 g
Sugar6 g
Dietary Fiber25 g
Protein33 g
Cholesterol29 mg
Sodium642 mg
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Pot
Baking Sheet
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat your broiler to high (to broil the bell peppers and buckwheat bake).

2

Wash and dry all produce. Drain and rinse the beans. Core, then cut the bell peppers into 1-inch cubes. Mince or grate the garlic.

3

In a medium pot, combine the buckwheat with 2 cups salted water. Bring to a boil, then reduce the heat to low. Simmer, covered, until tender, 12-14 min. Drain any excess water.

4

Meanwhile, toss the peppers on a baking sheet with a drizzle of oil. Season with salt and pepper. Broil in the centre of the oven, stirring halfway through cooking, until tender, 5-6 min.

5

Meanwhile, heat a large oven-proof pan over medium heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until softened, 4-5 min. Add the beans, garlic, Mexican seasoning and as much chipotle as you like. Stir until heated through, 1-2 min. Season with salt and pepper.

6

Stir the buckwheat, peppers and 1 pkg sour cream into the bean mixture. Season with salt and pepper. Sprinkle with cheese. Broil in the centre of the oven until cheese melts, 4-5 min. (TIP: If you don't have an oven-proof pan, transfer mixture to a baking dish before broiling.)

7

Meanwhile, finely chop the chives. Divide the Mexican black bean and buckwheat bake between plates. Dollop with remaining sour cream and sprinkle with chives.