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Yields:
4 serving(s)
Preparation Time:
15 mins
Cooking Time:
30 mins
Meal type:
Main Dishes
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Vegetarian Mexican Beans

A weekly staple which you can serve with rice and salad, in a quesadilla or on a baked potato with cheese. Divide up any leftover portions to keep in the freezer for a last minute meal. NOTE: 1x 400g can of beans = 240g drained beans. Use dried textured vegetable protein, or any other vegetarian mince.

Ingredients

Directions

  1. Rinse and drain the kidney beans and black beans and set aside.
  2. Heat oil in a large saucepan over medium-high heat. Add onion and capsicum. Cook, stirring occasionally, for 5 minutes or until onion starts to brown. Add spices and cook for 1 minute or until fragrant. Stir to avoid the spices sticking to the bottom of the pan.
  3. Add crushed tomatoes, tomato paste, kidney beans, and 1/2 cup water. Add in the vegetarian mince. If using dried mince, add an additional 1/2 of water to allow the mince to rehydrate.
  4. Reduce heat to low/medium and allow it to simmer gently. Continue to cook for 20 minutes or until the capsicum is cooked through and the tomatoes are rich and reduced.
  5. Serve. To freeze, allow the dish to cook completely and divide into containers and store frozen for up to 3 months. Defrost in the fridge and reheat until steaming hot.
 


     
 

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Nutritional Summary:

There are 295 calories in 1 serving of Vegetarian Mexican Beans.
Calorie Breakdown: 24% fat, 53% carbs, 23% prot.

Nutrition Facts
Serving Size
per serve
per serve
Energy
1234 kj
295 kcal
Protein
17.99g
Fat
8.48g
Saturated Fat
1.195g
Polyunsaturated Fat
1.439g
Monounsaturated Fat
5.326g
Cholesterol
0mg
Carbohydrates
41.71g
Sugar
7.06g
Fibre
15.2g
Sodium
874mg
Potassium
1279mg
15%
of RDI*
(295 cal)
15% RDI
Calorie Breakdown:
 
Carbohydrate (53%)
 
Fat (24%)
 
Protein (23%)
*Based on an RDI of 2000 calories

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