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Mexican Black Bean & Buckwheat Bake

Mexican Black Bean & 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 jalapeños!

Tags:VeggieNot Suitable for CoeliacsSpicy
Allergens:CelerySulphitesMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit(s)

Red Pepper

½ unit(s)

Yellow Pepper

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 cup(s)

Buckwheat

¼ unit(s)

Red Onion

2 unit(s)

Garlic Clove

1 tbsp

Jalapeño Chilli

1.5 tsp

Spices: Cumin, Smoked Paprika and Cinnamon

1 tin(s)

Organic Black Beans

3 tbsp

Crème Fraîche

(ContainsMilk)

4 tbsp

Cheddar Cheese

(ContainsMilk)

2 tbsp

Chives

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2585.712 kJ
Energy (kcal)618 kcal
Fat24.0 g
of which saturates17.0 g
Carbohydrate71 g
Protein28 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Pot
Knife
Pan
Spoon
Fork
Plate
Instructionsarrow up iconarrow up icon
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1

Pre-heat your oven to 220 degrees. Remove the core from the peppers and chop into bite-sized chunks. Toss the peppers in 1 tbsp of olive oil and cook on the top shelf of the oven for 15 mins. Tip: The peppers are ready when slightly crispy at the edges - keep an eye on them.

2

Bring 225ml of water (exactly) to a gentle boil with half the stock pot. Add the buckwheat. Gently boil until the top of the buckwheat comes out of the water then place a lid on. Leave on the lowest heat for 10 mins before removing (don’t touch the lid until serving).

3

Peel and finely dice the red onion and garlic. Finely chop the jalapeño chilli. Tip: Jalapeños are a bit cheeky, so add less if you don’t want too much spice.

4

Heat 1 tbsp of olive oil in a non-stick pan on medium heat. Once hot, add in the red onion, garlic and jalapeño. Cook for around 5 mins until soft (but not coloured).

5

Add in the spices and cook for 1 minute. Drain and rinse the black beans before tipping into the pan. Stir together with ¼ tsp of salt and a few grinds of black pepper. Cook for a minute and then remove from the heat until the buckwheat is ready.

6

Once the 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 the roasted peppers. Now stir in 2 tbsp of crème fraîche, test for seasoning and add more salt if needed.

7

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

8

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!