These spicy beans are great on their own, topped with your favourite crisp veggies for a meatless meal, or alongside your usual meat taco filling to increase your plant food intake for "Taco Tuesday". Add some vitamin C-rich foods such as capsicum, tomato, or squeeze over some lime juice to boost iron absorption from the beans. Finish with a spoonful of homemade guacamole (recipe shared with permission from the guacamole expert in our household)!
200g red kidney beans, rinsed & drained 1 small onion, finely sliced
1 clove garlic, crushed
1 teaspoon tomato paste
1 teaspoon ground cumin
1 teaspoon smoked paprika
¼ teaspoon chilli powder ¼ teaspoon salt
1 medium avocado
2 cloves garlic, crushed
Half a red chilli, deseeded and finely sliced
Juice of half a lime
Fresh vegetables eg. tomato, capsicum, cucumber, corn kernels 2 large wholemeal tortillas
Heat a little olive oil in a pan over medium-low heat and gently fry onion and garlic for about 5 minutes, until softened. Add cumin, paprika and chilli powder, and fry a further 2 minutes.
Divide avocado and scoop flesh into a small bowl, mash until smooth. Add garlic, chilli and lime juice, and stir to combine. Set aside.
Add tomato paste and kidney beans, cook for 10 minutes, mashing beans as they cook. Season to taste with salt. To serve, warm tortillas and spread with bean mixture. Top with your choice of vegetables, then a spoonful of guacamole.
Makes 2 Serves