My Mexican Spice (with or without garlic and onion) brings a world of flavour to this
simple dish of red kidney beans with tomatoes, mushrooms, zucchini and red capsicum.
1 tbsp olive oil
½ onion, finely chopped
2 cloves garlic, crushed
½ red capsicum, chopped
1 tbsp Spice Fusion Mexican Spice blend
1 can red kidney beans, drained and rinsed
100g mushrooms, sliced
½ zucchini, diced
1 tsp brown sugar
½ cup vegetable stock
100g small cherry tomatoes
Heat oil in a non-stick saucepan or frying pan and sauté onion and capsicum until softened.
Add Mexican Spice blend and stir for 30 seconds until fragrant, then add zucchini, mushrooms
and garlic and cook for a couple of minutes.
Add kidney beans, stock and sugar, season with salt and pepper, then simmer for 10-15 minutes
stirring occasionally. Add cherry tomatoes and heat through.
Serve with cooked brown rice and warm tortillas.
