Vegan Mexican Beans Taco and Tortilla Filler
Vegan Mexican Beans Taco and Tortilla Filler - A quick and simple beans and vegetable stew with Mexican spices to fill tacos and tortillas
Servings: 4 people
Ingredients
- 1 400g can of red kidney beans drained
- 1 100g can of unsalted sweetcorn drained
- 3 large Portobello mushrooms thickly sliced
- 1/2 green bell pepper sliced
- 1 red bell pepper or Romano pepper sliced
- 1 small red onion finely chopped
- 1 400g chopped tomato can
- 4 cloves garlic minced
- 1/2 fresh jalapeño sliced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- handful fresh coriander chopped
- 1/3 tsp brown sugar
- salt and pepper to taste
- 1 lime to serve with
Instructions
- Chop up all the vegetables and drain the canned products and place them into a large skillet or wok dish. On medium heat, start simmering them.
- When the vegetables starts stewing up after 8-10 minutes of simmering, add the the sugar and all the spices, expect the fresh coriander. Mix well and simmer for another 1-2 minutes, stirring frequently. Then add the tomato sauce and cook for a further 10 minutes.
- Finally, add the fresh coriander and cook for another 2-3 minutes.
- Serve immediately with rice, taco or tortilla wraps, squeezing some fresh lime juice over the dish when serving. You can top with grated cheese, sour cream (or the vegan version of them) and guacamole.
