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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.
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Prep Time 5 minutes
Cook Time 15 minutes
Course: Appetizer, condiment, Dinner, Dip, Lunch, Main Course, Side Dish, Snack
Cuisine: Mexican
Ingredients Method Notes

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

Method
 

  1. Drain and rinse beans
  2. Add all ingredients to a non stick pot, cover and simmer for 10 minutes stirring occasionally.
  3. Remove lid and simmer and stir for a further five minutes allowing to thicken slightly.
  4. 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.