Plant Based Mexican Dish
This dish provides a great base for all sorts of things including nachos and burritos.
We love it as a simple Mexican dish served with a really simple guacamole (recipe below) and a salad goes well with it too.
What you’ll need:
Red kidney beans – 2 cans (I love the ‘Honest to Goodness’ brand because their cans are BPA free)
Tomatoes – 1 can
Mushrooms* – chopped up
Coconut oil to fry
Paprika – 1 teaspoon
Cumin – 1 tablespoon
Zucchini – 1 chopped
*Mushrooms are on the Clean 15 list because they don’t get sprayed with lots of pesticides so you don’t necessarily need to buy organic.
What you do:
- Fry up the zucchini and spices in the coconut oil
- Add the beans, tomatoes, and mushrooms
- Stir and cook through.
We’re dairy-free so we don’t eat cheese, but nutritional yeast is a great alternative, packed full of nutrients including B vitamins, and adding that cheesy flavour to this dish. We sprinkle it on top.
If you eat cheese, go ahead and grate some on top, yum!
For the guacamole:
- 2 avocados
- Some fresh tomatoes
- Herbamare (sea salt infused with certified organic fresh herbs and vegetables)
Chop the tomatoes and mix with avocados, season and you’re ready to go, it’s that simple!
Serve and enjoy!