Nacho Beans

Print Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine Mexican
Servings 6
Calories 232 kcal

Ingredients
  

  • 20 ml olive oil
  • 1 brown onion diced
  • 1 clove garlic minced
  • 1 red or green capsicum diced
  • 410 g canned tomatoes crushed or diced
  • 240 g cooked black beans rinsed and drained
  • 1 cup corn kernals
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground smoked paprika
  • 50 g tomato paste

Instructions
 

  • Heat oil in a small saucepan
  • Saute onion, garlic and capsicum for a few minutes
  • Add remaining ingredients and simmer for 10 minutes, periodically stirring to ensure the mixture does not catch to the bottom of the saucepan
  • Using a stick mixer/immersion blender, very quickly blitz the mixture so that only a small amount of the mixture is pureed. Stir mixture to evenly combine. 
  • Serve as required. 

Notes

Storage: can be stored in the fridge for up to 2 days.
 
* a 400g can of lentils drained and rinsed weighs approximately 240g