Plant Based Mexican Dish

This dish provides a great base for all sorts of things including nachos and burritos.

We love it as a simple Mexican dish served with a really simple guacamole (recipe below) and a salad goes well with it too.

 

What you’ll need:

Red kidney beans – 2 cans (I love the ‘Honest to Goodness’ brand because their cans are BPA free)

Tomatoes – 1 can

Mushrooms* – chopped up

Coconut oil to fry

Paprika – 1 teaspoon

Cumin – 1 tablespoon

Zucchini – 1 chopped

*Mushrooms are on the Clean 15 list because they don’t get sprayed with lots of pesticides so you don’t necessarily need to buy organic.

 

What you do:

• Fry up the zucchini and spices in the coconut oil
• Add the beans, tomatoes, and mushrooms
• Stir and cook through.

We’re dairy-free so we don’t eat cheese, but nutritional yeast is a great alternative, packed full of nutrients including B vitamins, and adding that cheesy flavour to this dish. We sprinkle it on top.

If you eat cheese, go ahead and grate some on top, yum!

 

For the guacamole:

Just take

• 2 avocados
• Some fresh tomatoes
• Herbamare (sea salt infused with certified organic fresh herbs and vegetables)

Chop the tomatoes and mix with avocados, season and you’re ready to go, it’s that simple!

 

Serve and enjoy!