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:

Just take

  • 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!

 

by Amy

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