Mexican black bean stew with avocado beef roulade
We start with the black bean stew, for which we fry the finely chopped onion in a pan in a little oil until golden brown. Add salt, then add the tomato puree to the onion, and add a little of that too. Sprinkle with the smoked paprika, cumin, oregano and crushed garlic, then pour in approx. 200 ml of water.
Finally, add the sour cream substitute to the vegetables and we're done.
The next step is to make the meat roulade, which unusually uses avocado, but believe me, it will make it incredibly crumbly! Mash the avocado flesh with a fork. You can add the beef, chopped coriander, salt, pepper and grated lime zest. Knead it together and form about 10 cheesy roulades from the mixture. Heat a little oil in a frying pan over medium heat and fry the roulades. (Be careful when turning them, as they can easily fall apart.)
We take the finished vegetable mixture to a plate and add the roulades and some tortilla chips. We sprinkle with chopped purple onion, and finally finish the serving with a lime wedge and a few coriander leaves.
- Preparation time: 40 minutes
