ONE POT MEXICAN FIESTA
Serves: 4
Ingredients:
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2 tablespoons extra virgin oil
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1 small red onion, finely diced
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4 garlic cloves, crushed
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2 capsicums, diced
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1 x 400g tin black beans, drained and rinsed
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375ml vegetable stock
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750g tinned whole peeled tomatoes
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300g frozen corn kernels
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200g black and white quinoa, rinsed
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1 tablespoon smoked paprika, plus extra, to serve
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1 teaspoon ground cumin
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1 lime, juiced
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50g coriander leaves
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Pink salt and freshly ground black pepper
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Greek-style yoghurt, to serve
Method:
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Heat the oil in a large saucepan over medium heat. Add the onion and cook for 2-3 minutes until softened. Stir in the garlic and capsicum, and cook for 2 minutes until fragrant.
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Add the black beans, stock, tomatoes, corn, quinoa, paprika and cumin to the pan. Cover the lid, turn the heat down to low and cook for 25-30 minutes until cooked through, the liquid has reduced fully and the quinoa is fluffy. Stir in the lime juice and coriander, and season with salt and pepper. If desired, add a few dollops of Greek-style yoghurt and an extra sprinkle of smoked paprika.
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