Spicy Black Beans with Roast Carrots & Avocado Cream
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Prep: 20 mins
Cook: 30 mins
A delicious dish inspired by the flavours of Mexico, featuring soft, smokily spiced black beans with sweet roast carrots, the bite of fresh chilli and a good dollop of cool, zingy avocado cream.
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561 kcal
(per portion)
Ingredients you'll need
  • 500g carrots
  • 1 garlic bulb
  • 1 onion
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tbsp caster sugar
  • 2 x 400g tins of black beans
  • 1 avocado
  • 1 lime
  • 1 cayenne chilli
  • A handful of coriander
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 400ml water
Step by step this way
  • 1.

    Heat your oven to 220°C/Fan 200°C/Gas 7. Put a large roasting tin on the top shelf to heat up.

  • 2.

    Trim the carrots, and halve or quarter any larger carrots lengthways (no need to peel unless you want to). Slice 1cm from the pointy end of the garlic bulb and discard. Tumble the carrots into the roasting tin. Add the garlic bulb. Drizzle with 1 tbsp oil. Season and roast for 30 mins till tender.

  • 3.

    While the carrots cook, peel and finely chop the onion. Put a large pan over a high heat for 1 min. Add 1 tbsp oil to the pan. Add the onion. Cook and stir for 5 mins till glossy.

  • 4.

    Swirl in 2 tsp each of the cumin and paprika, along with 1 tbsp sugar. Drain both tins of beans. Add them to the pan. Fill 1 tin with water (around 400ml). Add it. Season with a good pinch of salt and pepper. Cover. Simmer for 15 mins till the beans are warm and have softened slightly.

  • 5.

    While the beans cook, Finely grate the zest from the lime. Cut a few thin slices from the chilli (use as much or as little as you like). Set aside.

  • 6.

    Halve and de-stone the avocado. Scoop the flesh into a food processor or blender with the juice from the lime. Season. Blitz till smooth, or just mash it with a fork till smooth. Taste and add a little more salt and pepper if you think it needs it.

  • 7.

    Take the roasting tin out of the oven. Squeeze the cloves from the roast garlic bulb into the beans, discarding their papery skins. Swirl through. Taste. Add more seasoning if you think it needs it.

  • 8.

    Spoon the beans into 2 warm bowls. Add a dollop of avocado cream to each bowl. Roughly chop the coriander. Toss the carrots with most of the coriander, the lime zest, chilli and any remaining smoked paprika. Pile on top of the beans. Finish with the remaining coriander leaves to serve.

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