Trail Food - Blackbean chilli, sweetcorn salsa and guacamole in soft tacos
It is a truly filthy day here in West Auckland maybe not as cold as it has been, but the rain has been biblical. Not ideal timing, given that I was meeting up with Matt and the Riverhead Forest Trail Runners for a weekend long run.That said, the run was fantastic: There was 21k of gravel trail running
goodness (albeit in the pouring rain) with a bunch of other runners,
talking smack and enjoying the hell out of it. The positive side to a
cold and wet run is that it's great when you finish, go have a hot
shower, hotter coffee and get something to eat.
After Matt, Eugene, Tom, Dave, Gene and I finished up the DCMF loop in Riverhead, I went back out to make it up to 32k so I could reach my target for the week of 105k. It takes a little bit of willpower to do this, but I'm always pleased when I do.
I made it home to some blackbean chilli, sweetcorn relish and guacamole in soft tortillas*. I would have had it with a beer, but it was a bit early in the day. Either way, it's quick and easy to make and the perfect thing with a big mug of coffee after a 32k long run in the pouring rain.
Warm up a plate and some soft tortillas in the oven and ladle on whatever mixture of the following suits your taste.
Simple Blackbean Chilli
1tblsp olive oil
1 onion, finely chopped
1 or 2 cloves garlic, mashed with salt
1 tsp cumin
1 tsp pimenton / smoked paprika
1 can black beans, drained
1 can tomatoes, whizzed with a stick blender
1 dessert spoon tomato puree
2 tsp smooth peanut butter
A few splashes chilli sauce (I like Kaitaia Fire, but your mileage may vary)
Salt, pepper
Heat the oil in a saucepan until hot. Add the onion and fry until transparent and soft, maybe 5-10 mins. Add the garlic, cumin, paprika and fry for another 2 mins. Add the beans, mix well. Pour in the tomatoes, mix well. Stir in the tomato puree and peanut butter. Cook through for 20-30 mins. Season to taste.
Sweetcorn Salsa
1 cup frozen sweetcorn
1/2 red onion, finely chopped
1 tomato, de-seeded and finely chopped
1 jalapeno chilli, de-seeded and finely chopped
Juice of 1 lime
Small amount of fresh coriander leaf, chopped finely
Salt, pepper
Mix everything in a bowl. If you defrost the sweetcorn first, you can eat straight away but I've mixed it up as-is and left it in the fridge overnight. I only use about 1-2tsp of chopped coriander leaf, as I find the taste very strong but some people can tolerate it better. The salt and lime give this a real lift.
Guacamole
2 ripe'n'squishy avocados, mashed with a fork
1 tomato, de-seeded and finely chopped
1 or 2 cloves garlic mashed with salt
A couple of drops of chilli sauce
Juice of 1/2 lemon
Salt, pepper to taste
Mix everything in a bowl with a fork. Serve.
* This recipe is 100% plant-based, but before you ask: No, I'm not a vegan / vegetarian. Sometimes it's just nice to eat something really tasty that doesn't involve meat.
 |
| Post-run food. The best. |
After Matt, Eugene, Tom, Dave, Gene and I finished up the DCMF loop in Riverhead, I went back out to make it up to 32k so I could reach my target for the week of 105k. It takes a little bit of willpower to do this, but I'm always pleased when I do.
 |
| 32k of awesome. |
I made it home to some blackbean chilli, sweetcorn relish and guacamole in soft tortillas*. I would have had it with a beer, but it was a bit early in the day. Either way, it's quick and easy to make and the perfect thing with a big mug of coffee after a 32k long run in the pouring rain.
 |
| West Auckland. No one told me winter was going to be like this before I moved here. |
Warm up a plate and some soft tortillas in the oven and ladle on whatever mixture of the following suits your taste.
Simple Blackbean Chilli
1tblsp olive oil
1 onion, finely chopped
1 or 2 cloves garlic, mashed with salt
1 tsp cumin
1 tsp pimenton / smoked paprika
1 can black beans, drained
1 can tomatoes, whizzed with a stick blender
1 dessert spoon tomato puree
2 tsp smooth peanut butter
A few splashes chilli sauce (I like Kaitaia Fire, but your mileage may vary)
Salt, pepper
Heat the oil in a saucepan until hot. Add the onion and fry until transparent and soft, maybe 5-10 mins. Add the garlic, cumin, paprika and fry for another 2 mins. Add the beans, mix well. Pour in the tomatoes, mix well. Stir in the tomato puree and peanut butter. Cook through for 20-30 mins. Season to taste.
Sweetcorn Salsa
1 cup frozen sweetcorn
1/2 red onion, finely chopped
1 tomato, de-seeded and finely chopped
1 jalapeno chilli, de-seeded and finely chopped
Juice of 1 lime
Small amount of fresh coriander leaf, chopped finely
Salt, pepper
Mix everything in a bowl. If you defrost the sweetcorn first, you can eat straight away but I've mixed it up as-is and left it in the fridge overnight. I only use about 1-2tsp of chopped coriander leaf, as I find the taste very strong but some people can tolerate it better. The salt and lime give this a real lift.
Guacamole
2 ripe'n'squishy avocados, mashed with a fork
1 tomato, de-seeded and finely chopped
1 or 2 cloves garlic mashed with salt
A couple of drops of chilli sauce
Juice of 1/2 lemon
Salt, pepper to taste
Mix everything in a bowl with a fork. Serve.
* This recipe is 100% plant-based, but before you ask: No, I'm not a vegan / vegetarian. Sometimes it's just nice to eat something really tasty that doesn't involve meat.
Comments
Post a Comment