· By Julia Boase

Mexican Beans

I love this dish because there are so many ways you can serve it! Layer it over corn chips and melt some cheese over the top for a classic meat free nacho dish or simply serve it up as is, with some toasted crusty bread on the side to dip into the sauce. You could also serve it with rice to build out the meal, or if you need a "safe" food for your kids that aren't quite ready for this dish yet but the rest of the family are.


It's a great winter lunch sent in our Hot n Cold Hero box. Packed with plant based protein, fibre and non haeme iron, it's a super tasty, satisfying Winter dish.



1 red onion, finely diced

2 cloves garlic finely diced

handful or coriander stems chopped

2 carrots peeled and finely grated

1 x 400g tin chickpeas, drained and rinsed

1 x 400g tin black baens, drained and rinsed

2 x 400g tins of crushed tomatoes

1 tsp ground cumin

1 tsp smoked paprika

1 tsp ground coriander

1 Tbs Chipotle chilli in abdo sauce (available in the Mexican isle of most supermarkets)

1/3 cup chipotle Bbq sauce

olive oil

salt and pepper



Heat 2 Tbs of olive oil in saucepan over medium heat and cook onion until translucent. Add garlic and cook for a further 1 min. Add grated carrot and cook for a further 3-4 minutes. Sprinkle in spices and cook for 30 seconds or until fragrant. Add remaining ingredients and reduce heat to low. Simmer for around 20 mins with the lid off to allow liquid to reduce slightly.

Serve as desired with your choice of corn chips and side like guacamole and source cream or with a side toasted crusty bread. 






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