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Mexican Jalapeño Jumble

Mexican Jalapeño Jumble

Mexican Jalapeño Jumble

with Black Beans and Smoked Paprika

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The subject of this lesson is ‘The Scoville Scale’. In 1912, Wilbur Scoville created this scale to measure the heat in different chillies. The scale measures the amount of ‘capsaicin’ in the chilli, (the bit that makes it spicy). At the top of the scale, you’ve got the Trinidad Moruga Scorpion Chilli (!) at 2,000,000 Scoville Units, whilst the jalapeño (star of this recipe) is only 3,500 Units. However, if you’re sensitive to heat we still recommend you go easy on the spice!

Tags:

Not Suitable for Coeliacs

•Spicy

•Veggie

Allergens:

Milk

The quantities provided above are averages only.

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 war 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.

Total20 minutes

Active

DifficultyMedium

Ingredients

serving amount

1

Red Pepper

1

Cherry Tomatoes

1

Organic Black Beans

½

Chickpeas

½

Organic Sweetcorn

½

Jalapeño Chilli

3

Coriander

½

Smoked Paprika

½

Lime

1

Feta Cheese

(Contains: Milk)

Nutritional information

/ per serving

Energy (kcal)767 kcal

Energy (kJ)3209 kJ

Fat18 g

of which saturates8 g

Carbohydrate133 g

Protein45 g

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

Utensils

•Knife

•Medium Saucepan

•Bowl

Instructions

Chop your pepper

1

Remove the core from the red pepper, slice into matchsticks then chop finely. Chop the cherry tomatoes into quarters. Drain and thoroughly rinse the black beans, chickpeas and sweetcorn. Roughly chop up the jalapeños and coriander.

Cook your chickpeas

2

Heat 2 tsp of olive oil in a saucepan on medium-high heat. Once hot, add in the chickpeas and smoked paprika. Season with a pinch of salt and pepper.

Add the tomatoes to the pan

3

After 3 mins, turn the heat to low. Add in the black beans, sweetcorn and cherry tomatoes. Toss everything together for 1 minute.

4

Add in as much jalapeño as you dare. Tip: Jalapeños aren’t the spiciest of chillies but they still have a decent kick - add them bit by bit and taste if you want to keep things cool.

Squeeze over your lime

5

Remove the pan from the heat and toss in the chopped red pepper. Toss in your chopped coriander and squeeze over the juice of half the lime.

6

Enter yourself into a chilli eating competition.

7

Test for seasoning and add more salt and some pepper if needed. Serve your Mexican Jumble with crumbled feta and another squeeze of lime juice. Ándale!

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