Ingredients
SERVES 8
– 50 g oat grains
– 70 g red beans
– 30 g carrots minced
– 1 tbsp. EVO
– ½ small onion minced
– 40 g green pepper minced
– 2 garlic cloves minced
– 1 tsp. chilli pepper ground
– 1 tsp. dried oregano
– 1 tsp. cumin
– 1 tbsp. green chillies chopped
– 70 g kale (or other green) minced
– juice of ½ lime
– 2 tbsps. coriander
– salt to taste
Directions
Soak the red beans overnight in cold water. Then, rinse, drain and cook the red beans for ab. 50-60 minutes. Once cooked, drain and let the beans cool. Meanwhile, in a saucepan, bring the water, oat grains and carrots to a boil then turn the heat low. Let it simmer for ab. 15 to 20 minutes, until the oat is cooked through but still chewy. While the oat is cooking, heat the EVO in a large saucepan over medium heat. Add in the onion and sauté until translucent, then add the green pepper, garlic and spices and cook for 2 more minutes. Once the oat mixture is cooked, add it to the saucepan and mix the grains with the vegetables. Keep cooking until the oat grains dry out and begin to separate, starting to look like crumbs.
Then, mix in the red beans, green chillies and kale. Cook for 10 more minutes, while stirring. Finally, add some lime juice, coriander and salt to taste just before serving. Serve in hard or soft taco shells, in burritos or on top of nachos.
As an alternative:
Chilli powder and cumin can be replaced by basil and thyme.
Sliced mushrooms or sundried tomatoes can substitute green chillies and green pepper.
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