1. Prepare the Veg
Chop the onion into small chunks, the pepper into strips and crush the garlic. Heat the oil in the pan and then add the onion, garlic, cayenne pepper and chilli. Keep these moving until the onion has softened.
2. Make the Mix!
Drain and rinse the beans, and add into the pan, along with the peppers and the tinned tomatoes.
3. Season and Cook!
Add a couple of tbsp of tomato puree or passata, the fresh coriander, lime juice and then season with salt and pepper – turn it down and let it cook for about 30-40 mins (keep stirring it!) or when everything has softened and the sauce is the right thickness. You can add more puree/passata if you want it thicker, or more water if it is too thick.Cook the brown rice now too!
There are three options here…
1. Drain the rice and mix it into the bean mixture for a mexican bowl in one!
2. Drain the rice and serve the rice and bean mixture separately (like in the photo!)
3. Use the mixture to make burritos – choose a healthy wrap (there is a great selection here), layer the with homemade guac, salad leaves, your bean mixture and wrap!
I hope you enjoyed making and more importantly, eating, this Heathy Mexican Bowl as much as I did!
Let me know what you think in the comments below!
Thank you for reading
The Healthy Backpacker x
Click on the links to find the products
1 Red Pepper
1 Clove of garlic
1 can of Black beans
1 can of Kidney beans
Salt and Pepper
Handful of finely chopped coriander
2 tbsp Tomato puree or passata
Brown Rice OR Wraps to serve