8. To serve it later, cool down the rice, then refry it before serving.

Then
add spring onions and coriander.

7.2 Mexican Tomato Rice

Ingredients

1 onion, peeled and chopped

1 can of peeled tomatoes
2 cups chicken broth
1/2 tsp. ground cumin
1 1/2 tsp. kosher salt
1/3 cup cooking oil
1 to 2 chile peppers, minced
2 cups of white rice
4-5 finely chopped cloves garlic
Juice of 2 limes
Lime wedges, to serve
1/4 cup of finely chopped cilantro

Instructions

1. Place onion and the tomatoes in a blender, and blend it until it is

smooth.
2. Add 2 cups of this mixture to a saucepan.
3. Add salt, chicken broth, and cumin. Bring it to boil over the medium
heat.
4. On the other hand, toast rice.
5. Over medium heat, heat the oil until shimmering.
6. Put rice and cook, stirring frequently. When it is golden and lightly
toasted, put jalapeños in it, and cook for about 2 minutes.
7. Lower the heat. And add garlic, then cook for around 30 seconds.
8. Put boiling tomato puree on the rice and mix thoroughly.
9. Lower the heat. Then cover it and cook. When the liquid is fully
absorbed, and rice is cooked, turn off the heat.
 10. Set aside for 10 minutes. Put lime juice and cilantro and mix
it.
11. Season it with salt if needed, then serve.

7.3 Black Bean Tostadas

Instructions

1/2 diced red onion

2 cans of black beans
1 bell pepper, green
1/2 tsp. chili powder
3 garlic cloves
1/4 tsp. paprika
Cayenne pepper, a small pinch
1/2 tsp. cumin
Salt, to taste
3-4 cup of vegetable stock
Black pepper, to taste
1 tbsp. lime juice

For Tostadas:

2-3 tbsp. of olive oil

8 corn tortillas

For Topping:

Shredded lettuce
Avocado, sliced
Grilled corn
Cherry tomatoes
Green onions
Fresh cilantro
Cotija cheese, crumbled
 Lime wedges

Instructions

1 Put the onion, black beans, garlic cloves, pepper, paprika, chili
powder, cumin, salt, cayenne, and pepper to a pan over medium heat.
2 Mix lime juice and stock in it and stir.
3 Simmer beans while keeping it uncovered, and cook for 10-15
minutes. When the mixture starts to thicken, turn down the heat, and
set aside.
4 Remove garlic cloves from it.
5 For making tostadas, fry them in a pan.
6 To do it, heat a pan over the medium heat. Add oil in it.
7 Put the tortilla in it, and cook for 1-2 minutes. Flip and cook the other
side.
8 Drain out any excess oil from it, and add salt. Go through the same
process for the remaining tortillas.
9 To serve, add some black bean mixture on the top of the tortilla. Add
lettuce, pickled avocado onion, tomatoes, grilled corn, cotija cheese,
cilantro, and green onions.
10 Sprinkle lime juice, serve, and enjoy!

7.4 Smoky Veggie Nachos

Ingredients

4 corn tortillas
1 tsp. smoked paprika
400g can of black beans
2 red peppers
1/2 bunch of finely chopped parsley
1 finely sliced jalapeño
50g of yogurt
4 finely sliced spring onions
1 avocado, peeled and chopped
 4 tomatoes, finely chopped
1/2 bunch of finely chopped coriander
1 lime, juiced
1 finely grated garlic clove
1 tbsp. of rapeseed oil

Instructions

1 Preheat the oven to 180C.

2 Make pieces of the tortillas, and make triangles. Spread them over
two baking sheets.
3 Put oil on it, then add paprika. Bake it for around 7-8 minutes. When
it is crisp, leave it to cool down.
4 Heat grill over high heat, then grill peppers for around 7-10 minutes.
Leave it to cool down, then peel it off. Toss it with parsley and the
beans.
5 Combine all ingredients to make salsa.
6 Put nachos on a plate, and top it with salsa, the bean mix, jalapeño,
and yogurt.
7 Pour some paprika, and serve.

7.5 Enchilada Pie

Ingredients

1/2 cup onion, diced

1 pound of ground beef
2 minced cloves garlic
1 can of green chilies
1 can of Tex Mex-style tomatoes
2 tbsp. fresh cilantro, chopped
1 can of refried black beans
1 packet of taco seasoning mix
2 cans of red enchilada sauce
1/2 cup of sour cream