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
Heat oil in a pan. Add onions and kumara (finely chopped)
and sauté for a few minutes on gentle heat.
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.
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.