HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Black Bean And Buckwheat Bake With Crème Fraîche
Mexican Black Bean and Buckwheat Bake with Crème Fraîche

Mexican Black Bean and Buckwheat Bake with Crème Fraîche

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Drum rolllllll Making a rare appearance, the star of tonight’s dish is ultra nutritious, super tasty buckwheat! Buckwheat is actually a seed related to rhubarb and quite apart from its delicious, nutty flavour it is absolutely chock full of nutrition. Slow-burning to keep your energy levels constant, it also contains magnesium which can help lower blood pressure and aid delivery of nutrients around the body. If you like to spice things up then use all of the chilli!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Pepper

½ unit(s)

Yellow Pepper

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 cup(s)


½ unit(s)

Red Onion

2 unit(s)

Garlic Clove

½ unit(s)

Green Chilli

½ tsp


½ tsp

Mild Paprika 1.5 tsp

½ tsp

Ground Cinnamon

1 tin(s)

Black Beans

1 pot(s)

Creme Fraiche


4 tbsp

Mature Cheddar Cheese


½ bunch(es)


Not included in your delivery

275 milliliter(s)


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3029.216 kJ
Energy (kcal)724 kcal
Fat26.0 g
of which saturates16.0 g
Carbohydrate91 g
of which sugars0.0 g
Protein33 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Large Pot
Frying Pan
Oven dish
Instructionsarrow up iconarrow up icon
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Pre-heat your oven to 220 degrees. Remove the core from the pepper and chop into bite-sized chunks. Toss the pepper in a splash of olive oil, place on a baking tray and cook on the top shelf of your oven for 15 mins.Tip:The peppers are ready when slightly crispy at the edges - keep an eye on them.


In a pot, boil the water (as stated in the ingredient list) with the stock pot. Add the buckwheat. Gently boil until the buckwheat starts to come out of the water, then place a lid on the pot. Leave on the lowest heat for 10 mins before removing (don’t touch the lid until serving).


Peel and finely chop the red onion and garlic. Finely chop the chilli.


Heat a splash of olive oil in a non-stick frying pan on medium heat. Once hot, add in your red onion, garlic and chilli. Tip:The chilli is a bit cheeky so add less if you don’t want too much spice. Cook for around 5 mins until soft (but not coloured).


Add in the cumin, paprika and cinnamon and cook for 1 minute (if you’re not a huge fan of cinnamon, just add half!). Drain and rinse the black beans before tipping into the pan. Stir together with a pinch of salt and a few grinds of black pepper. Cook for 1 minute and then remove from the heat until the buckwheat is ready.


Once your buckwheat is done (it should be dry not soggy, place back on low heat if needed), fluff it up with a fork to separate the grains and then stir this into your black bean mixture, together with your roasted peppers. Now stir in half the crème fraîche, test for seasoning and add more salt if needed.


Tip the mixture into an ovenproof dish and top with the cheese. Place on the highest shelf of your oven until the top is beautifully golden and crisp.


Serve with a big dollop of crème fraîche, a scattering of snipped chives (i.e. chop them up finely with scissors) and a big welcoming smile!