240g black beans (drained)
1 red chilli
½ tsp ground cinnamon
1 handful of fresh coriander
2 red onion
1 tbsp raw cacao powder
1 roasted yellow pepper
170g baby plum tomatoes
2 tbsp tomato puree
2 tbsp chilli con carne spice mix
250g spicy Mexican quinoa
Finely dice half an onion, then thinly slice the remaining onions. Thinly slice the pepper. Heat a medium frying pan with 2 tsp oil on medium-high heat. Add the whole tomatoes, pepper and sliced onions. Cook for 5 mins, until softened. Season with sea salt and black pepper.
Make the guacamole. Halve the lime. Finely chop the coriander. Roughly mash the avocado with the back of a fork. Place into a bowl along with half the coriander, the diced onion, juice from half the lime, a pinch of sea salt and black pepper. Mix and set aside.
Drain and rinse the beans. Add the beans to the pan with the tomatoes. Add the spice mix, cinnamon and cacao and cook for 1 min. Stir in the tomato puree and cook for 2 mins. Season with sea salt and black pepper. Pour in 150ml water (75ml for 1 person) and simmer for 5 mins, until slightly thickened.
Meanwhile, heat another medium frying pan on medium-high heat. Add the quinoa and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot.
Finely dice the chilli (remove the seeds for less heat). Add the remaining coriander and half the chilli to the beans and mix. Cut the remaining lime into wedges.
Serve the quinoa and black beans topped with the guacamole. Garnish with the remaining chilli and lime wedges.