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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
mins
Cook Time
15
minutes
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