Pairs perfectly with a Tempranillo or any light red.
INGREDIENTS
Mexican Beans
- 1/2 onion, finely diced
- 2 garlic cloves, finely diced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 red capsicum, sliced
- 400g tinned chopped tomatoes
- 2 400g tinned red kidney beans
- 400g tinned black beans
- 1/2 tbsp vegetable stock powder
To Serve
- Brown rice
- Diced tomatoes and cucumbers
- Diced avocado
- Cheese
- Coriander
- Coconut yogurt
- Corn Chips
METHOD
- Heat a drizzle of olive oil in a frying pan over high heat and add onion and garlic. Sauté until golden-brown, stirring continously (about 5 minutes).
- Stir in cumin and coriander. Add capsicum and stir. Add the tinned tomatoes, beans and stock powder. Reduce the heat and gently mash mixture as it cooks (about 20 minutes). The mixture will thicken and resemble refried beans.
- To assemble, arrange a scoop of mexican beans and rice in each bowl. Top with tomato, cucumber, avocado, yogurt, cheese, corn chips and coriander.
Want more help discovering your wine palette?
Take our 2 minute Palate Quiz to discover wines you would normally never pick yourself.
