This is a simple creation that can be used in so many dishes. A lightly spiced, rich tomato & bean salsa goes perfectly served warm on nachos, tacos, burritos, enchiladas and even just on toast or as a dip.
Mexican Bean Salsa
This is a simple creation that can be used in so many dishes. A lightly spiced, rich tomato & bean salsa goes perfectly served warm on nachos, tacos, burritos, enchiladas and even just on toast or as a dip.
Ingredients
- 1 400g can of black beans drained and rinsed
- 1 400g can of red kidney beans drained and rinsed
- 2 400g cans of crushed tomatoes
- 1 cup cooked rice Can use quinoa as a substitute
- 1 small red capsicum chopped
- 2 cloves garlic minced
- 1/2 tsp chilli powder optional or less for a milder finish
- 1/2 tsp cumin
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 cup chopped fresh coriander
- 1 tsp rice wine vinegar
- 1 tsp soy sauce tamari for gluten free
- 1/2 tsp Celtic sea salt
- 1/2 tsp black pepper
- 1/4 cup water
Instructions
- Drain and rinse beans
- Add all ingredients to a non stick pot, cover and simmer for 10 minutes stirring occasionally.
- Remove lid and simmer and stir for a further five minutes allowing to thicken slightly.
- Serve warm as a dip or in your favourite Mexican dish.
Notes
We suggest you look for BPA free cans when buying canned fruits and vegetables. It will be clearly marked on the tin.
