Healthy Mexi-Bean Bowl With Rice Recipe

Prep: 5 min
Cook: 10 min
Servings: 4

Ingredients

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Add oil to the frying pan and heat it up to a medium heat while you finely chop the onion and mince the garlic.
Cook the onion for 2 minutes, then add the drained and rinsed beans, spices, stock, tomato paste and garlic and cook for 4-5 minutes. Add a ¼ cup of water if it starts to stick to the pan.
While the beans and spices are cooking, defrost the corn, and chop up the avocado and tomato. Warm the rice.
Serve the spiced beans with the vegetables, rice and a squeeze of lime juice (if using).

Variation:

Replace 1 ½ cups frozen corn kernels with one 400 g can of corn kernels, drained.
These beans are also great with a tortilla or a baked potato
Use up whatever salad vegies you have. Cucumber, capsicum, purple onion and lettuce are all great additions.
Want more flavour pop? Fresh coriander, pickled jalapenos, hot sauce or salsa and Greek yoghurt all add a little kick.

Comment:

To make this dish gluten-free check that the stock you are using is free from gluten.

Healthy tip!

Chilli, lemon and herbs add flavour - great alternatives to butter and salt!