Nachos beans
(from anaissnaps’s recipe box)
Protein: 31.8 g
Fat: 10.7 g
Carbs: 22.5 g
Fiber: 10.7g
Calories: 318 / 1330 kj
Categories: tried and tested, vegetarian
Ingredients
- 1 onion, chopped
- 2 carrots, grated
- 2 sticks celery, chopped
- 1 red chilli, seeded and chopped
- 1 red capsicum, chopped
- 1 teaspoon ground cumin powder
- 1 teaspoon smoked paprika
- 1 bunch coriander
- 1 tablespoon grated ginger
- 100 g sweet corn kernels
- 400 g red kidney beans (cooked)
- 2 x 400 g tins crushed tomatoes
- 2 tablespoons tomato paste (reduced salt)
- 2 tablespoons organic maple syrup or apple juice concentrate
- 1 avocado
- 200 g natural bio yoghurt
Directions
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Saute the onion, carrot, celery, chilli, capsicum, chopped coriander stalk, and sweet corn for about 5 minutes in a large pot until softened.
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Add the cumin powder, tomato paste, crushed tomato, kidney beans and maple syrup.
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Simmer over a medium – low heat for 20 minutes until thick and rich.
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Season with plenty of black pepper and add coriander leaves.
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Serve topped with avocado and a dollop of natural yoghurt.