Vegan Mexican Bean Mix Recipe
Vegan Mexican Bean Mix Recipe
This vegan Mexican mix is so versatile and makes the perfect base for your go-to dishes like burritos, tacos, nachos and more!
Servings
Prep time
Cook time
Recipe
Ingredients
- ½ onion, finely diced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 red capsicum, sliced
- 400g tin diced tomatoes
- 1 tbsp vegan stock powder
- 420g tin cooked red kidney beans
- 420g tin cooked black beans
- 420g tin cooked pinto beans (if you can't get them, replace with more black beans or red kidney beans)
- To serve
- Guacamole
- Red onion, sliced
- Fresh coriander, leaves picked
- Corn chips
Method
- Heat a frying pan over a high heat. Add the onion and sauté until golden brown.
- Add a little water to deglaze the pan. Add the cumin and coriander powders and stir.
- Add the capsicum and stir.
- Add the tin of tomatoes, stock powder and beans, mix well. Reduce the heat and gently mash the mixture with a potato masher to thicken until it resembles refried beans (you can use a stick blender).
- Remove from the heat and store in an airtight container and freeze.
- To serve as a burrito bowl, top bean mix with guacamole, onion slices and corn chips, then garnish with coriander.
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