This easy vegan cowboy bean bowl with the crispy tortillas is my autumn favourite… Especially for bonfire night!
Ingredients for x2 ( double for x4)
- Vegan Cheese 40g
- x2 Garlic Cloves
- 1 red pepper
- 2 tbsp tomato paste
- 1 tin of kidney beans
- 1 tin of butter beans
- 1 tsp chipotle paste
- 1 tsp smoked paprika
- x2 spring onions
- 6 white gorilla wraps
- 1 veg stock cube
- (olive oil, sugar salt and pepper)
Method:
- Heat oven to 180 fan/200c/gas 6
- Cut tortillas in half and drizzle olive oil and pinch of salt put in oven for 15 mins
- Slice pepper into thin strips and chop or grate garlic.
- Drizzle olive oil in pan and add red pepper for 3 mins
- Meanwhile make the smoky stock with the veg stock cube, tomato paste, chipotle paste pinch of sugar and 250 ml boiled water – this is the smoky stock.
- Drain and rinse butter beans and kidney beans.
- Add smoked paprika and garlic to pan, then stir in the kidney beans and butter beans till all are coated in spices.
- Add your smoky stock with some salt and pepper – cook for 5-7 mins.
- Meanwhile grate vegan cheese and slice spring onions.
- Mash beans gently in pan and cook for further 2 mins until beans have thickened – these are your cowboy beans.
- Taste for seasoning – adding more salt and pepper if needed.
Serve cowboy beans in bowls.
Garnish with grated cheese, spring onions and serve with tortillas for scooping!
Enjoy!
Happy bonfire night x
