Nachos beans

(from anaissnaps’s recipe box)

Protein: 31.8 g
Fat: 10.7 g
Carbs: 22.5 g
Fiber: 10.7g
Calories: 318 / 1330 kj

Source: http://www.teresacutter.com/2011/05/nacho-beans/

Serves 6 people

Categories: tried and tested, vegetarian

Ingredients

• 1 onion, chopped
• 2 carrots, grated
• 2 sticks celery, chopped
• 1 red chilli, seeded and chopped
• 1 red capsicum, chopped
• 1 teaspoon ground cumin powder
• 1 teaspoon smoked paprika
• 1 bunch coriander
• 1 tablespoon grated ginger
• 100 g sweet corn kernels
• 400 g red kidney beans (cooked)
• 2 x 400 g tins crushed tomatoes
• 2 tablespoons tomato paste (reduced salt)
• 2 tablespoons organic maple syrup or apple juice concentrate
• 1 avocado
• 200 g natural bio yoghurt

Directions

1. Saute the onion, carrot, celery, chilli, capsicum, chopped coriander stalk, and sweet corn for about 5 minutes in a large pot until softened.

2. Add the cumin powder, tomato paste, crushed tomato, kidney beans and maple syrup.

3. Simmer over a medium – low heat for 20 minutes until thick and rich.

4. Season with plenty of black pepper and add coriander leaves.

5. Serve topped with avocado and a dollop of natural yoghurt.

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