Recipe List

Mexican Rice

3 TBSP Olive Oil
2 Cups White Rice
3 Cups Vegetable Stock
2 TBSP Tomato Paste
1 Red Chilli
1/2 Red Capsicum
1/2 Onion
1 TSP Onion Powder, 1 TSP Garlic Powder, 1 TSP Cumin, 1/2 TSP Chilli Powder, Salt, Pepper

• In blender or nutri-bullet add stock, paste, capsicum, onion and all seasoning. Blitz until smooth.
• Heat oil in pan on medium-high heat, add rice and stir constantly until rice begins to golden.
• Add mixture to the rice in the pan, stir well. Add the full whole chilli to the centre of the pan and reduce to a low heat.
• Cover pan and allow to cook for 20 minutes (check on it frequently to ensure adequate liquid remaining, add water if necessary).

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Quesadillas

Wholegrain wraps
Red Capsicum
Red Onion
Garlic
Corn
Black Beans
Cheese
Cumin, Salt, Pepper

• In pan, fry off diced onion, garlic, diced capsicum. Once softened add blackbeans and corn, season well, cook another 2 mins.
• Remove mixture from pan, set aside in bowl. Wipe pan with cloth or paper towel.
• Add wrap to pan, layer with sheese and bean mixture on one half. Fold other half over.
• Cook until browned on bottom, use spatula to flip carefully to brown other side.
• Serve, best topped with mashed avocado or salsa! 

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Vegetable Chilli

Olive oil
Onion
Garlic
Coriander/Cilantro
Celery
Carrot
Red and Green Bell Peppers
Fresh Chillies
Black Beans
Kidney Beans
Tinned Diced Tomato
Tomato Sauce/Soup
Corn Chips
Avocado
Cumin, Paprika, Cayenne, Nutritional Yeast, Salt & Pepper

• Fry diced onion and garlic in a pan until soft.
• Add diced carrot, celery, cook a few mins. Add diced peppers and fresh chillies cook another few mins.
• Rinse canned beans then add to pot, add tomato soup and diced tomatoes. Season well with desired amount of spices. (1TSP each is good)
• Cook 15-20 mins, add water if necessary.

Serve on rice, top with nutritional yeast and cilantro, with a side of corn chips and avocado.
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Black Beans

Olive oil
Black beans
Capsicum
Garlic
Lime
Cumin, Smoked Paprika, Cayenne Pepper, Salt, Pepper

• In pan, fry garlic lightly then add finely diced capsicum. Cook 2 mins.
• Rinse beans then add to pan. Season with cumin, paprika, lime juice, cayenne and salt and pepper.
• Cook 5 or so minutes until heated through.

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Pico De Gallo

Tomato
Red Onion
Coriander
Fresh Chillies
Jalapeños
Lime
Salt, Pepper

• Finely dice red onion, tomato and add to bowl. Roughly chop coriander, chillies and/or jalapeños, add to bowl.
• Add generous amount of lime juice, salt and pepper. Stir well.
• Serve with corn chips and guac, or as a condiment for Mexican night (tacos, burritos etc.)
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Pulled Jackfruit

2-4 cans of Jackfruit (in brine)
Sweet Baby Rays BBQ sauce
Apple cider vinegar
Worcestershire sauce
Soy sauce
Cumin, brown sugar, garlic powder, onion powder, cayenne, smoked paprika, salt, pepper

• Drain cans of jackfruit, roughly chop and throw into slow cooker.
• Add BBQ sauce, 2 TBSP apple cider vinegar, 1 TBSP Worcestershire, dash of soy.
• Add 2TSP smoked paprika, 1TSP cumin, 2TSP brown sugar, 1TSP garlic power, 1TSP onion powder, 1TSP cayenne, generous salt and pepper.
• Slow cook on low setting for 5-6 hours, stir at intervals, until most liquid has gone and flesh is falling apart.
• Best served with coleslaw, either in tacos or in a bread roll.

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Loaded Nachos

Corn Chips
Avocado
Bio Pizza Cheese Shreds
Black Beans
Cucumber
Tomato
Jalapeño
Fresh Chilli
Cilantro
Red and Green Bell Peppers

• Create layer of corn chips, add layer of cheese.
• Add another layer of corn chips and cheese. Bake in an oven until melted. (Sheese isn't good for this, Bio Pizza shreds is ideal for melting)
• Remove from oven.
• Add diced cucumber, diced tomato, black beans, diced peppers, roughly chopped coriander, roughly chopped chillies/Jalapeño.
• Top with guacamole! 

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Burrito Bowl

Brown Rice
Avocado
Mixed Beans or Pulled Jackfruit
Corn
Red/Green Peppers
Lettuce
Cucumber
Lime
Sriracha (Green or Red)

• Cook rice, drain and set aside.
• Dice peppers, dice cucumber, shred lettuce, drain/rinse beans if necessary. Mash avocado in small bowl, add lime juice and season well with salt & pepper.
• In bowl, add 1 cup of rice and handful of each ingredient. Top with avocado and/or sriracha if you like spicy bois.
  * Green sriracha is unreal in Mexican and a gamechanger, they sell it at Coles. Get around it.