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World Vegan Day and Month: Mexican Mixed Bean Pie

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I’d like to introduce a new member of the Ecotricity Team – Jodie. She’s only been with us a couple of weeks as a Teleservices Assistant, but is already getting stuck in and has proposed to treat us all to some of her vegan recipes in support of Meat Free Mondays and World Vegan Month. It’s great to be in a team of people that are so passionate about making a difference. We’re giving Jodie a regular Monday slot on here for the month (and possibly beyond!), so without further ado, I’ll hand over to Jodie.


New Image 1My interest in food and cooking began at a young age. I grew up as a vegetarian for much of my life, and lived in a bus with my parents for the most part of my early childhood. My unconventional interest in food stemmed largely from my Mother who was an innovative, resourceful and talented cook. Her Jewish heritage and nomadic background gave us a wide ranging experience of different culinary traditions with a focus on fresh, unprocessed ingredients. It’s fair to say I have pretty much learnt everything I know about cooking from her.

My fairly recent transition into veganism has rekindled a love for cooking I had briefly lost and has made me a more experimental and healthy cook. My commitment to veganism is for simple reasons, I’m not comfortable eating another animal; the meat and dairy industry are generally both incredibly corrupt and cruel; and the modern industrialised food industry has a devastating effect on our fragile planet. There are lots more reasons for choosing a vegan diet but I’ll save that for another time!

My intentions with this series of blog posts are also simple. I aim to bring you healthy, tasty and cruelty free meals that are easy to prepare. This will hopefully encourage you to eat more ethically, and to see ethical eating as a stress free and rewarding alternative to heading to the supermarket for a ‘ready meal’. I know veganism can be a slightly alien concept to a lot of people so I want to make it a more approachable and enjoyable way of cooking. So for those of you that are dedicated meat eaters, I’d love for you to try my recipes once a week for Meat Free Monday, and I’m sure you won’t be disappointed!

My first recipe is for a Mexican mixed bean pie with a sweet potato top. This is served with a delicious crunchy lime and chilli salad. This simple recipe that I made up a while back is always a winner and it is a particular favourite of mine as the ingredients never have to be same. The beans can be varied, you can replace some for lentils or just add more vegetables and it is delicious with aubergine in too. Whatever you have got in your cupboards or whatever your favourites are, it pretty much works any way you like. This recipe will serve about 5 adults but you can use smaller quantities or just freeze half the mix and have with rice another time.

Mexican Mixed Bean Pie
Print Recipe
My first recipe is for a Mexican mixed bean pie with a sweet potato top. This is served with a delicious crunchy lime and chilli salad. This simple recipe that I made up a while back is always a winner and it is a particular favourite of mine as the ingredients never have to be the same. The beans can be varied, you can replace some for lentils or just add more vegetables and it is delicious with aubergine in too. Whatever you have got in your cupboards or whatever your favourites are, it pretty much works any way you like. This recipe will serve about 5 adults but you can use smaller quantities or just freeze half the mix and have with rice another time.
Servings Prep Time
5 People 20 mins
Cook Time
40 mins
Servings Prep Time
5 People 20 mins
Cook Time
40 mins
Mexican Mixed Bean Pie
Print Recipe
My first recipe is for a Mexican mixed bean pie with a sweet potato top. This is served with a delicious crunchy lime and chilli salad. This simple recipe that I made up a while back is always a winner and it is a particular favourite of mine as the ingredients never have to be the same. The beans can be varied, you can replace some for lentils or just add more vegetables and it is delicious with aubergine in too. Whatever you have got in your cupboards or whatever your favourites are, it pretty much works any way you like. This recipe will serve about 5 adults but you can use smaller quantities or just freeze half the mix and have with rice another time.
Servings Prep Time
5 People 20 mins
Cook Time
40 mins
Servings Prep Time
5 People 20 mins
Cook Time
40 mins
Ingredients
For the sweet potato topping
Lime and Chilli salad
Servings: People
Instructions
  1. Preheat oven to 220C/200C fan/gas 7
  2. Put a pan of boiling water on, roughly chop the sweet potato into cubes and put on medium heat to boil.
  3. Heat about 2 table spoons of vegetable oil in a large pan on a medium heat and add onion and garlic. Once soft add courgette and mushrooms, continue to fry for 3-5 minutes or until soft. Add beans/pulses and stir.
  4. Add one tin of tomatoes, stir, add more if necessary, the mix should still be fairly thick and not runny.
  5. Add spices, bay leaf and sugar, stir, add salt, pepper and chilli to taste. Cover and leave to simmer for about 10-15 minutes. Taste and salt and pepper if needed.
  6. At this point I like to lightly crush the chilli mix with a potato masher to give it a nice texture, but careful, you don’t want it mashed.
  7. Drain sweet potatoes and mash until smooth, add salt, pepper, butter and oil, stir.
  8. Transfer chilli mix to a large oven proof dish and top with sweet potato mash. Put in oven for around 20 minutes.
  9. In this time prepare the salad, it is up to how you do this, you can grate all the ingredients or chop to different textures, it’s about preference. Toss all ingredients together in lime juice and olive oil, add salt, pepper and chilli to taste.
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7 responses to “World Vegan Day and Month: Mexican Mixed Bean Pie”

    • Reply Suesie Seedpod

      Mmmm….sounds delicious, thank you.

        • Reply Jodie Wild

          😀

    • Reply Laura Croudace

      Welcome Jodie!

      I love the recipe idea on the blog- what a great feature!

      Will try this and let you know how it goes down with my boys.

      Keep up the great work,

      Laura – The Vegan Society

        • Reply Jodie Wild

          Hello Laura!

          Thanks you for the comment!
          Yes please do let me know how you get on if you try any of my recipes!

          I’m really excited about this, so thank you for the support!

          Jodie

    • Reply Justine Butler

      Very nice recipe and great idea adding to Zerocarbonista! Feel free to use any recipes from my blog Jodie!

    • Reply Elly

      Fantastic recipe with earthy flavours. Sounds fab accompanied by the zingy fresh salad. Can’t wait to try. Keep em comin!

    • Reply Nino

      I’d just like to add, there are no “next” & “previous” buttons under Jodie’s recipes. Don’t know how to flag this up to Paul, the blog manager, can anyone help? 🙂

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