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.

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.
Prep Time 5 mins
Cook Time 15 mins
Course Appetizer, condiment, Dinner, Dip, Lunch, Main Course, Side Dish, Snack
Cuisine Mexican

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.
Keyword black beans, chilli, garlic, peppers, red kidney beans, rice, salsa, tomato salsa