Mexican Style Bean Platter

I get my inspiration during my travels around the world. During my travels to South and Middle America I got inspired to use more beans in my dishes. The beans are rich of proteins so good after going to the gym. I made my own healthy recipe where I use less carbs and add a lot of vegetables and proteins. You can make this recipe vegetarian as well, just skip the chicken. The chicken is for additional proteins which are good for your muscles. I prepared Rens Kroes her healthy homemade Tortilla Chips to accompany the Mexican Style Bean Platter together with fresh cucumber salad and avocado.

What do you need for 4 diners of Mexican Style Bean Platter?

  • 1,5 hour of your time
  • Wok or saucepan & Baking pan
  • Bowl: big & small
  • Oven with baking paper & baking tray
  • Rolling pin
  • Spatula
  • Pizza cutter & Cheese slider

Ingredients main + side dishes

  • Chicken mince: 400 g
  • Cherry tomatoes: 10 pieces
  • Bell pepper/paprika: 2 pieces, cut into small pieces
  • Garlic: 4 cloves
  • Red onion: 2 pieces cut in semi small parts
  • Cucumber: 1 piece
  • Avocado: 1 piece
  • Kidney beans: 1 can 400 g
  • Cannellini beans: 1 can 400 g
  • Corn: 1 can 140 g
  • Canned peeled tomatoes: 400 g
  • Tomato paste: 70 g concentrated
  • Ketchup: 4 Tbsp (tablespoon)
  • La Morena: Diced Chipotle Pepper 3 to 4 tsp (teaspoon), this is made of jalapeños.
  • Lemon juice: half of squeezed lemon
  • Cumin:  2 tsp
  • Peper: 1,5 tsp
  • Salt: 1,5 tsp
  • Sugar: 1 tsp
  • Olive oil: for baking 3 tsp
  • Olive oil: for salad 2 tsp
  • Vinegar: 4 tsp
  • Optional: Coreander

Ingredients Healthy Tortilla Chips

  • Chickpea or corn flour: 130 gr
  • Baking soda: ¼ tsp
  • Sea salt: ½ tsp
  • Black Pepper: ¼ tsp
  • Paprika powder: ½ tsp
  • Coconut oil: 15 ml melted
  • Lemon juice: ½ tsp
  • Warm water: 50 ml

How to make the Healthy Tortilla Chips?

First we start making the tortilla chips, because they have to cool off before serving. Preheat the oven to 180°C. Mix the dry ingredients together in a bowl, add the oil, lemon and water and mix with the spatula and next with your hands. Mix it for 1 more minute and make a round chunk and put it in the bowl with a little bit of oil on top. Cover the bowl with a table cloth and leave it for 10 min.

Tip: While you wait you can start cutting the vegetables of the rest of the ingredients and set them aside. This way you save time and work efficient. Try to work clean, put what you don’t need aside or put it in the dishwasher. Keep the kitchen clear so you have an overview of your ingredients, tools and work. 

Divide the dough in 3 balls. Start with one ball and press with wet hands flat on the kitchen counter with baking paper. Use the rolling pin to flatten the dough to a circle of 17 centimeters and as thin as possible; 1 mm. Heat up the baking pan and take the baking paper of the dough. Put the circle in the pan and fry the dough for 2 min for each side till they get a bit brown. Repeat for the other balls.

Cut the tortilla into 8 triangles with a pizza cutter or knife. Divide the triangles of all the tortillas on the baking tray with baking paper. Put the tray in the oven and bake for 10-12 minutes. Don’t expect them to get really brown, but they have to taste crispy. Let the tortillas cool off to serve with the Mexican Style Bean Platter.

How to make the rest of the Mexican Style Bean Platter?

Next is the cucumber salad. Take the green skin of the cucumber and slice it with the cheese cutter into thin slices. In a small bowl you put the vinegar, olive oil (salad), sugar, ½ tsp salt and pepper and mix around with a fork. Put the sliced cucumber in the bowl and put aside in the fridge.

During your waiting making the tortillas, by now you already cut all your vegetables into small pieces (except the avocado!!). Grill the chicken mince in 3 tablespoons of oil in the stew/wok brown. For the vegetarian version skip this part. Add the garlic which is cut in very small parts to the chicken together with the bell pepper/paprika and red onions. Fry for a 10 min till the vegetables are nearly ready. Add all the cans (corn, beans, and peeled tomatoes) to the stew. Cut the peeled tomatoes in parts in the stew. Then add all the remainder herbs (2 tsp cumin, 1 tsp salt, 1 tsp pepper) and sauces (ketchup, lemon juice, La Morena and the tomato paste) to the stew. Let it heat up on a low fire for another 10-15 minutes till its cooking and ready. Taste if you like it or put more spices to it.

Start plating the plates; divide the stew on the four plates; if you like coriander put it on top. Cut the avocado through the middle, remove the pit and cut both parts in small long slices and share on the plates. Divide the cucumber salad and the tortillas onto the plates or leave them in a separate decorative bowl at the well decorated table!

Buen Provecho!!

 

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