RECIPES

Vegan Pinto Posole with red beans and avocado

Pinto posole is traditionally not a vegetarian dish, but in this version of it we let the red beans take the lead role as protein provider and it all comes together in a spicy, super easy and tasty one-pot meal. Ready in just 30 minutes with aromatic spices and colourful veggies. Traditionally there are many ways to serve this meal, we choose to give it a topping of toasted tortilla bread and slices of ripe avocado.

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

  • Cilantro
  • Wheat tortilla (Gluten)
  • Garlic
  • Green chilli
  • Vegetable broth (Celery)
  • Ground cumin
  • Tomato paste
  • Avocado
  • lime
  • Oregano
  • Spring onion
  • Red bean
  • Sweet corn

Necessary utensils

  • Cutting board
  • Knife
  • Pot
  • Frying pan

Nutritional information (every 100 grams)

Calories117,6 Kcal
Fat3,8 g
of which saturated fat1,0 g
Carbohydrates17,0 g
of which sugar2,2 g
Proteins4,0 g
Salt1,0 g

Preparation time

Difficulty

Ingredients

  • Cilantro
  • Wheat tortilla (Gluten)
  • Garlic
  • Green chilli
  • Vegetable broth (Celery)
  • Ground cumin
  • Tomato paste
  • Avocado
  • lime
  • Oregano
  • Spring onion
  • Red bean
  • Sweet corn

Necessary utensils

  • Cutting board
  • Knife
  • Pot
  • Frying pan

Nutritional information (every 100 grams)

Calories117,6 Kcal
Fat3,8 g
of which saturated fat1,0 g
Carbohydrates17,0 g
of which sugar2,2 g
Proteins4,0 g
Salt1,0 g

Cooking step by step

Cooking
step by step

Mise en place:

Cut onion into julienne. Mince garlic.
Cut lime into wedges. Chop coriander (leaves and branches).
Cut avocado in half and remove the stone and skin.
Cut into slices.
Drain corn. 

Mise en place - Pozole vegano de frijoles

The chili:

(If you don’t like your meal spicy, omit the chili from the recipe.)
Divide the chili in two lengthwise and clean it by removing base and seeds.
Heat a pot, without adding oil, and toast the chili on both sides. Remove from the pot and set aside.

The stew I:

In the same pot, add a drizzle of olive oil and sauté onion for 3-4 min until translucent. Add garlic, cumin and oregano and sauté 1 min more.
Add red beans (with liquid), corn, tomato, chili (optional) and stock cube + a glass of water.
Bring to a boil over medium heat for 15 min, covered.
If you see that it is necessary, you can add more water during cooking. The result is a thick soup. 

The stew II:

Add cilantro and juice from half the lime. Season with salt and pepper.

The tortillas:

Cut tortillas into strips and toast in a frying pan with a drizzle of oil.

Your meal:

Serve the pinto pozole with toasted tortilla and avocado. Finish by squeezing a lime wedge on top. 

Tu plato - Pozole vegano de frijoles

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