Mexican bean filling

Serves 4-6 adults –30 minutes preparation time

4-5 Tablespoons Oil

1 cup diced onion

½ cup finely diced kumara

 

In bowl A add the following –

1 cup finely diced capsicum

1 cup finely diced courgettes

1 cup finely diced mushrooms

3 Tablespoons Nela’s Mexican spice blend

In bowl B add the following –

1 refried bean can (LA Morena refried Bayo beans 420g) Or if you like whole bean use- Pinto beans in spring water 400g

½ cup tomatoes (chopped tomatoes in juice can)

¼ cup water

2 Tablespoons Nela’s spicy tomato sauce (optional)

Handful of finely chopped fresh coriander

Method

1. Heat oil in a pan. Add onions and kumara (finely chopped)

        and sauté for a few minutes on gentle heat.

1. Add bowl A. Stir on low -medium heat, place a lid on the pan and cook for 3-4 minutes. Check if cooked by placing a spoonful of mixture on a plate and if its soft enough to press down its time for step 3.

2. Add bowl B, Sir and continue to cook for a few minutes.

Lastly add fresh coriander.

**** please note Kumara can be replaced with other root vegetables, Yams, carrots, parsnips or pumpkin****

**** Cooking time may increase depending on the root vegetable.

Meal suggestions – wonderful on a wrap/corn chips/rice. Accompanied with salad, grated cheese, guacamole & sour cream or plain yoghurt.