Mexican Black Bean Bowl

by: Sarah Tanner

These mexican black bean bowls can be dished to suit everyone in the family. Served on rice, corn chips or with fresh bread, it's the perfect crowd pleaser.


  • 1 can Ceres Organics Black Beans, drained but keep some of the liquid, do not rinse.
  • 1 can Ceres Organics Chopped Tomatoes
  • 1 can Ceres Organics Corn, drained
  • 1 tbs Ceres Organics Tomato Paste
  • 1/2 white onion, finely diced
  • 4 garlic cloves crushed
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper
  • Avocado
  • Fresh coriander
  • Fresh lime


  1. Heat a little oil in a pot, fry off the onion, followed by the garlic.
  2. Add the dried oregano and cumin, salt and pepper.
  3. Add the beans, and all remaining ingredients apart from the paprika.
  4. Stir through and allow to simmer for around 7 minutes.
  5. In the last minute of cooking, add the paprika.
  6. Serve on your chosen base (rice, corn chips, toast, tortilla) with sliced avocado and a squeeze of fresh lime.


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