Mexican Black Bean and Corn Bowl

Wash 100 g red bell pepper, discard the seeds and stem, and finely dice the flesh.

Grate 25 g cheddar cheese using a box grater and set aside.

Heat a small dry skillet over medium heat. Add 10 g raw pumpkin seeds and toast for 2 to 3 minutes until fragrant and slightly popped, then transfer to a small bowl.

In the same skillet, heat 5 ml olive oil over medium-high heat. Add 75 g frozen sweet corn and the diced red bell pepper. Sauté for 4 minutes until the corn and peppers are slightly charred at the edges. Season with 1/4 tsp salt and 1/4 tsp black pepper, then remove from heat to cool.

Open 240 g canned black beans, drain them into a colander, and rinse thoroughly under cold running water to remove excess sodium and starch.

To pack for travel: Layer the rinsed black beans at the bottom of a leak-proof container. Add the cooled charred corn and bell pepper mixture on top. Spoon 100 ml tomato salsa over the vegetables, then sprinkle with 25 g grated cheddar cheese and 10 g toasted pumpkin seeds. Seal tightly, keep chilled, and toss everything together right before eating.