RECIPES BY Rhiannon Lambert

Mexican Baked Beans

  • 10-15 MINS
  • 2 SERVINGS
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A Simple Way To Eat Plant-Based

BUY
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Essential ingredients

1 tbsp olive oil

1/2 red onion, diced

2 cloves garlic, crushed

1 green jalapeño chilli, minced

1 tsp smoked paprika

1 tsp cayenne pepper

400g tin black beans, drained

1 tbsp tomato puree

1 large tomato

1/2 avocado

1 tbsp sweetcorn

1 spring onion

1/2 lime

Handful coriander

Sriracha hot sauce (optional)

Directions

  1. Fry the onion, garlic and chilli in oil for 2 minutes. When it is starting to soften, season with some salt and pepper and the spices.
  2. Pour in the black beans, stirring to coat them in the spices.
  3. Squeeze in the tomato puree, and stir well.
  4. While the beans are warming through, prepare your salsa. Dice the tomato, avocado, spring onions and mix with the sweetcorn. Drizzle in the lime juice.
  5. Once the beans are ready (around 5 minutes), remove from the heat. Top two slices of toast with the beans. And pour your salsa on top.
  6. Sprinkle over coriander, and a few drops of hot sauce!