RECIPES BY Rhiannon Lambert
Mexican Baked Beans
- 10-15 MINS
- 2 SERVINGS
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)