One Pan Fiesta Beans!

This dish was inspired by my love of Mexican food, but also inspired by having only one frying pan in the house and lots of cheap avocados! Quick, easy and delicious but also high in fibre, protein and healthy fats. You could have this for breakfast lunch or dinner, with some buttered toast or tortilla chips to scoop!  It would make a great breakfast if you need an alternative to shakshuka, which seems to have taken over every breakfast/brunch/lunch menu no matter where you are in the world! I’ve had it without and without cheese so it can easily be made vegan by leaving it out.

This serves 2 for dinner with some bread, baked potato, sweet potato wedges or tortilla chips

Ingredients

•  1 clove of garlic

• Oil – olive oil/rapeseed oil

• 1 punnet of small tomatoes halved

• 1 tin black beans, well-drained

• Spices: 1 Tbs each of ground cumin, ground coriander, paprika

• ½ tin of tomatoes or 100 – 200ml passata Or 2 Tbs tomato paste mixed with 150ml water ( you could use the full tin of tomatoes and less fresh ones)

• 1 tsp sugar

• 1 tin of corn, well-drained - if you have time you can dry fry this in the pan first until it is starting to brown and then set aside

• 1 lime

• To top: avocado, grated cheddar or crumbled feta, chopped fresh coriander

Method

1.      If you are charring the corn, do this first - dry fry for 5 -10 minutes until starting to brown, set aside.

2.      Fry the garlic and fresh tomatoes in a little oil until softened, about 5 minutes, on a medium heat.

3.      Add the beans and the spices, mix and fry for 5 minutes.

4.      Add the tinned tomatoes/passata/paste and water,  and sugar. Mix well.

5.      Cook for 10 minutes on a low heat without a lid. Taste and season with salt and pepper

6.      Add the corn on top, don’t mix in. Put a lid on and leave on a low heat for 5 minutes, for the corn to heat through.

7.      Take off the heat, squeeze over the lime juice and top with avocado, cheese and fresh coriander.