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Recipe Mexican Vegetable

Mexican Vegetable
  • Serves 4
  • 30 minutes
  • Difficulty Easy
  • 11 Ingredients
By

27 Comments

Full of fibre and taste

Ingredients (serves 4)

  • 2x400g tins Red kidney beans (drained and rinsed)
  • 1x810g tin Diced Tomatoes
  • 1tb oil for frying (I use coconut oil)
  • 1 brown onion diced
  • 3 cups variety of diced mixed vegetable (I use carrot, broccoli, brussel sprouts, cauliflower, celery, sweet potato and pumpkin)
  • 1 clove garlic, minced
  • 2 tsp maple syrup
  • pinch salt and pepper to taste
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cummin
  • 1 tb sweet paprika

Method

  1. In a large frying pan, heat up the oil on med-high and add onion, mix vegetable and garlic. Fry for a couple of minutes, then add the spices (cummin, cinnamon and paprika), tin of tomatoes and both tins of beans.
  2. Turn the heat down to medium low and let it simmer for 15 mins or until some of the liquid has evaporated.
  3. Add maple syrup and season to taste with salt and pepper
  4. Serve with sliced avocado, quinoa or rice

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