Mexican Mixed Beans

By: Katrina Butterworth
Mexican Mixed Beans
Course
Dinner Lunch Main Dish Side Dish
Tags
Healthy Mexican Vegetarian
Info
  • Servings
    2
  • Prep Time
    10
Ingredients
  • Kidney beans rinsed and drained 1 440g can
  • Can Diced Tomatoes or Tomato passata 1/2 cup
  • Mixed vegetables mushrooms/grated carrots/grated zucchini/red or green capsicum what ever cooks quickly 1 cup
  • Onion diced 1 med
  • Curry Powder use your favourite brand, Ayam, Keens etc 1 tbsp
  • Coconut Oil 3 tbsp
  • Cooked Brown Rice 1 cup
  • Ground Turmeric 2 tsp
This recipe can be used for Nachos, Tacos, Burritos or as a Mexican dip, and works great with the Fresh Tasty Tacos!

Method

  1. In a sauce pan heat the coconut oil and the onion and cook for a few minutes. Add the curry powder, turmeric and cook for 1 minute or until fragrant.
  2. Add the tomatoes and stir well. Cook for a further 2 minutes until you have a tomato/curry paste.
  3. Add the vegetables, you may need to add a little water to mix the vegetables in well. Cook for 5-10 minutes or until the vegetables are tender.
  4. Add the kidney beans and rice, stir and mix well (mash a little to allow the kidney beans to combine well)
  5. Serve bean mixture in tacos, nachos, burritos etc. Refer to other recipes for ideas.
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