Ingredients

• 2x 400g tin four beans mix, drained

• ½ medium zucchini

• 2 medium tomatoes

• 1 medium onion

• 1/3 of a capsicum

• 400g tin crushed tomatoes 

• 1 sachet Mexican bean mix

• 1 sachet tomato paste

• A sprinkle of herbs (optional)

• 1 tablespoon extra-virgin olive oil

• ¼ cup of water

*Add any additional vegetables. 

 

Method

1. Dice up all the vegetables and add the oil and onion to the pan. Fry until the onions are translucent on medium heat. 

2. Add zucchini, tomato and capsicum in the pan and stir continuously.

3. Add the remaining ingredients and stir until combined. Let it simmer for 10 minutes with the lid on to keep the moisture in the mixture.

 

Serving suggestions

• Jacket potatoes and cheese

• Tacos

• Burritos

• Eggs on toast, mushroom, spinach, and other breakfast toppings

 

Note:

If you do not normally eat beans in your diet, you can try this recipe with one tin of beans first and add another next time you make it. Increasing your fibre intake too quickly may cause gastrointestinal upset.

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Nutrition info per serve 

Energy: 864kJ

Protein: 10.4g

Total fat: 4.3g

Saturated fat: 0.7g 

Carbohydrate: 25g

Sodium: 752mg

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