Mexican-Inspired Vegetarian Nourish Bowls

This vegetarian nourish bowl is packed full of protein, fibre and most of all flavour! The Mexican-style beans are cooked in a spiced tomato sauce served with crispy corn, fresh, cos, avocado and pickled onion.

Meal Prep


  • Start by preparing the pickled onions.
  • Prepare the Mexican-inspired beans.
  • Cook the rice.
  • Prepare the crispy corn.
  • Time to assemble the bowls and enjoy!


  • These vegetarian Mexican-style beans are a delicious replacement for meat in other Mexican-inspired dishes, like tacos, nachos and burritos.

  • Don’t be tempted to serve your beans before they have simmered for 20 minutes, although they may look cooked - simmering for this length of time or longer, allows the spices to develop for a nice well-rounded dish. (You could even taste it at the start and then at the end to taste the difference it makes)

  • Make 1 batch of pickled onions and use ½ in this dish and ½ in recipe 003. If you are not cooking 003. use 1 small red onion instead.

This recipe serves four, if you’re cooking for two simply simply half the recipe - to avoid food waste just use one variety of beans, omit the tomato paste and use the while tin of tomatoes.


Pickled onions

Mexican inspired beans

  • 1 onion (diced)
  • 2 carrots (diced)
  • 2 cloves garlic
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • ¼ cup tomato paste
  • 400g tin of black beans ((rinsed and drained)
  • 400g tin of kidney beans (rinsed and drained)
  • 400g tin of chopped tomatoes
  • ⅔ cup of water
  • Olive oil
  • Salt and pepper

Crispy corn

  • 1 cup frozen corn (defrosted)
  • 1 Tbsp butter
  • Pinch of salt

Serve with

  • ¾ cup brown rice
  • 1 head petite cos (roughly chopped)
  • 1 avocado (sliced)
  • ½ cup fresh coriander (roughly chopped)
  • 1 red chilli (finely sliced)
  • 2 Tbsp pumpkin seeds (toasted)
  • 90g sour cream
  • 1 lime
  1. Start by preparing the pickled onions.

  2. Add about 2 Tbsp of olive oil to a large fry pan over medium heat, add the onion and carrots; season with salt and cook for 5-10 minutes, or until softened.

  3. Add the garlic, cumin, coriander, paprika and oregano and cook for 2-3 minutes.

  4. Stir in the tomato paste, then add the kidney beans, black beans, tinned tomatoes and water, stir well and bring to the boil before reducing it to a simmer for 20 minutes.

  5. Cook the rice as per packet instructions - we like to use the absorption method.

  6. Meanwhile, prepare the crispy corn, heat a small pan over medium-high heat, and add butter, corn and salt. Cook undisturbed for 2-3 minutes or until you hear some popping, then stir and cook until charred in places; season to taste.

  7. Time to assemble the bowls, fill each bowl with some brown rice, cos and the beans mix, then top with the crispy corn, pickled onions, avocado, fresh coriander, chilli, pumpkin seeds, a dollop of sour cream and a squeeze of lime.



  • For a mince variation, replace the kidney and black beans with 600g of beef mince - add the mince to the pan after the spices, cook until browned and all the liquid has evaporated. Then add the tomato paste and tinned tomatoes (omit the water). Simmer for 20 minutes, or until reduced to a thick consistency.


  • Swap brown rice or white rice, quinoa or cauliflower rice.

  • Swap sour cream for our cashew cream.