February 28, 2018

I appreciate that the refried beans dolloped on top do not make this dish look very appetizing BUT do not be fooled as this dish is delicious. I have become obsessed with avocado/guacamole and refried beans and this dish is swiftly becoming a major favourite of mine.

The number of ingredients makes this recipe look daunting but I promise it's not! Don't forget to tag me on Instagram (@sophiemleung) if you make it!


serves 1

Mexican Rice

  • 1 cup of white rice (cooked however preferred - I like to cook mine in the rice cooker)
  • 1 veg stock cube
  • 1/2 a Red Onion (finely chopped)
  • 1 small Red Pepper (chopped)
  • 1 Fresh Tomato (chopped)
  • A handful of Sweetcorn
  • 1/2 a can of Kidney Beans (keep the Kidney juice)
  • 1/2 a can of Chopped Tomatoes
  • A handful of Coriander (chopped)
  • 2 large Garlic Cloves (finely chopped)
  • 1 small Red Chilli (finely chopped)
  • 1/2 tsp Chilli Powder
  • 1/2 tsp Cumin
  • 1/2 tsp Oregano
  • 1 tsp Salt
  • Water

Simple Guacamole

  • 45g Avocado (it is up to you if you choose to 'syn' it or not)
  • Dash of Lime Juice
  • 1/2 tsp Salt

Refried Beans

  • 1/2 can of Kidney Beans
  • Water
  • 1 tsp Salt
  • 1 tsp Garlic
  • 1 tsp Cumin


  • 1 Weight Watchers Wrap
  • Butter Frylight
  • Sprinkle of Salt


1. Heat the oven to 200 degrees.

2. Cook the rice as preferred and leave to the side. Whilst the rice is cooking, heat a frying pan over a medium heat and add the fresh tomato, red onion, red pepper, red chilli and sweetcorn. Leave to cook for 5 minutes.

3. Add the rice, veg stock cube, kidney beans (along with the kidney juice), chopped tomatoes, 100ml of water, coriander, garlic cloves, chilli powder, cumin, oregano and salt. Stir well and leave to simmer until the rice absorbs all of the kidney juice, tomato juice and water.

4. Whilst the rice is absorbing, heat a saucepan over a medium heat and add the kidney beans with 50ml of water. Leave to simmer for 5 minutes then mash with a fork and add the salt, garlic and cumin. Stir well and leave on a medium heat, stirring occasionally and adding more water if the kidney beans become too dry.

5. Cut the Weight Watcher wrap into triangles and spray with Butter Frylight and sprinkle with salt. Leave in the oven until crispy.

6. Place the avocado in a bowl and add a dash of lime juice and salt, mash until it is a puree texture.

7. Once the rice has absorbed all juices and water, sprinkle grated cheese on top and place under the oven until melted. Check that the kidney beans are a thick paste texture.

8. Serve in a bowl, add the nachos around the edges along with the refried beans and guacamole on top and enjoy (you could also add chilli flakes if you like a bit more spice like me)!

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