Mexican Kidney Beans with Brown Rice, Guacamole & Grilled Corn
Mexican Kidney Beans with Brown Rice, Guacamole & Grilled Corn
Kidney beans are a great source of plant-based protein and they can assist in achieving a full and satisfied feeling after eating. Kidney beans can also help balance blood sugar levels.
Servings
1
Prep time
Cook time
Recipe
Ingredients
- 1 red onion, finely chopped
- 2-3 cloves garlic, finely chopped
- 1 red or green capsicum, thinly sliced
- 1 heaped tsp dried oregano
- 1 heaped tsp ground cumin
- 1 heaped tsp smoked paprika
- 1 heaped tsp ground coriander
- 2 x 400g tins diced tomato
- 2 x 400g tins kidney beans, drained and rinsed
- Pinch sea salt
- Handful fresh coriander, roughly chopped
- Guacamole
- Cooked brown rice
- Grated cheese or sour cream
- Lime wedges, to serve
- 2 fresh corn cobs
- 1 tbsp extra-virgin olive oil
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp garlic powder
- 1 tsp oregano
- Pinch sea salt
- 1 lime
Method
- Place olive oil in a large saucepan over medium-high heat. Add onion and capsicum and sauté for 3 mins. Add oregano, cumin, paprika and sea salt and stir for a further minute.
- Add tomatoes and kidney beans and bring to the boil, then simmer while covered for 10 mins. Top with coriander to serve.
- To make the grilled corn, cut the corn kernels from the cobs. In a small bowl, combine corn cobs, coriander, paprika, garlic and oregano. Add olive oil to a frying pan over medium-high heat and add the corn until cooked through. Add spices and sea salt and cook for a further minute.
- Remove from the heat and toss through fresh coriander and lime juice. Transfer to a serving bowl.
- Serve with guacamole, cooked brown rice and grated cheese or sour cream.
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