Vegan Mexican Bean Mix Recipe
If we had to pick a single recipe to make for the family, this would be the one we would choose. It is so versatile and everyone loves the Mexican-style dishes that can be created with this awesome bean mix, like burritos and nachos. The mix can be easily frozen in portion sizes and thawed in the fridge ready for a quick and delicious dinner when you arrive home.
Serves: 4
GF, VG
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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.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
