These tasty beans are packed with vegetables. They are cheap and quick and easy to make. Double the recipe and have for dinner with leftovers for the lunchbox.


440 g can no-added-salt red kidney beans, drained and rinsed
1 onion diced
1 cob corn (kernels sliced off) or small tin corn
1/2 red capsicum, seeded and finely chopped
1 tomato
1 carrot or zucchini diced
1/2 cup reduced-fat cheddar cheese, grated (optional)
1/2 tsp ground cumin or ground coriander
1/2 tsp smoked paprika
1 tbsp. olive oil
4 wholegrain or reduced-fat tortillas or soft wraps (20cm)


Add oil to frying pan and cook onion until lightly browned
Add corn, capsicum and carrot \ zucchini and cook until soft
Add beans, tomato, parsley and spices and simmer until thickened (approx. 15-20 mins) stirring occasionally
Serve on its own topped with grated cheese or wrapped in a tortilla

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