As the temperatures have dropped lately I’ve been cooking lots of warming soups and all-in-one dishes, which have also doubled as fantastic leftover lunches. One of our favourites is this black beans and tomatillos. It has quite a Mexican feel with the tomatillos, black beans, chilli and paprika, and goes perfectly with tortillas or tacos! It’s a great throw together dish that doesn’t require too much attention or time and it’s full of nourishing ingredients that can be enjoyed any time of year.
Tomatillos are a type of green tomato originating from Mexico that until recently were hard to find. I was pleasantly surprised to find them in one of our main supermarkets alongside all the other Mexican ingredients, but they can also be found at any Mexican specialty store. Tomatillos have a slightly tart, lemony flavour which adds a nice contrast to the sweet flavour of the red tomato. They’re a great source of dietary fibre, vitamins, minerals and potent antioxidants, and they contain no fat or cholesterol.
Black beans are quite the nutritional powerhouse. They’re rich in vitamin A, calcium, manganese and iron and are a good source of omega 3 fatty acids. They’re high in antioxidants in the form of flavonoids, a good source of folic acid, and contain the rare compound molybdenum. Molybdenum breaks down and detoxifies sulfites which are acidic compounds found in wine, dried fruits and some vegetables. They also contain a very high amount of protein and dietary fibre which keeps digestion flowing and regulates blood sugar.
I’ve also snuck some spinach into this dish, as you can never have too many leafy greens which are packed full of vitamins, minerals and phytonutrients.
This dish is perfect in hot or cold weather, it’s great for lunch or dinner, and is perfect served with a few tortillas or tacos on the side. Hope you give this one a go and would love to hear your feedback in the comments below. Enjoy!
Black Beans and Tomatillos
Serves: 2 to 4
Prep time: 10 minutes Cook time: 20 minutes
4 cloves of garlic, crushed
1 red onion, sliced
1 red chilli, sliced
1 x 400g can black beans, rinsed and drained
1 x 340g can tomatillos, rinsed, drained and halved
1 x 400g cherry tomatoes in juice
200g tomato puree
100g fresh baby spinach, washed
1/2 tsp paprika
1/2 tsp chilli powder
salt and pepper to season
extra virgin olive oil for cooking
fresh basil or parsley to garnish (optional)
Heat a couple of tablespoons of olive oil in a fry pan, add the garlic and onion, and cook a couple of minutes until the onion softens.
Add the chilli and black beans, cook a few more minutes, then add the tomatillos, tomatoes and puree. Add the spices, salt and pepper and simmer on medium heat until the liquid reduces.
Stir in the baby spinach until just wilted. Serve sprinkled with fresh herbs and tortillas or tacos if you like.Share