Mexibeans

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.

Ingredients

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
Parsley
1 tbsp. olive oil
4 wholegrain or reduced-fat tortillas or soft wraps (20cm)

Method

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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