- 1 brown onion
- 1 tbsp olive oil
- 1 tsp minced garlic
- 1 diced red capsicum
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 can organic black beans rinse and drain
- 1 can tinned tomatoes
- 1/4 cup filtered water
- 1/2 cup frozen corn
- 1/2 bunch coriander chopped with some left over for garnish
- pinch of Himalayan salt and black pepper
- 1/4 tsp chili flakes (optional)
- 1-2 avocados
- 1 diced red onion
- 1 lime
- plain coconut yoghurt (optional garnish/flavour)
Sauté the brown onions in olive oil over medium heat until translucent, then add the minced garlic. Cook for a further minute.
Add the capsicum, cumin powder and smoked paprika. Stir until the capsicum softens a little.
Add the tinned tomatoes with the water and stir thoroughly.
Reduce the heat and simmer gently until the tomatoes have reduced, helping to form the rich sauce base. This can take about 10 to 20 minutes.
Add the tin of rinsed black beans, corn, salt and pepper and chili if use choose. Add a small amount of water at this time should the sauce and beans need this.
Fold through the chopped coriander.
Serve with avocado, a squeeze of lime, diced red onion and yoghurt (if you choose).
This dish can be served with either rice, corn chips or both! Even a side of salad can be added to help make this dish a family favourite.
