Sunday, 4 September 2016

Vegan mexican feast

The first time I tasted this was when Morena (my amazing Australian friend) made it for me and I immediately knew that I had to write down the recipe.
It's so easy to make, plus it's oil free and super filling!
Here's the recipe for 2-3 people:

2 cans of kidney beans
2 cans of crushed tomatoes
1-2 tbsp of cumin
2 tbsp soy sauce
1 onion
Chili to taste


2 ripe avocados
Salt and pepper to taste
3 chopped cherry tomatoes
2 tbsp lemon juice
1 tsp garlic powder

Chop the onion finely and sauté it in the soy sauce in a pot. Add water when it dries out. Add the cumin (and chili to taste) and sauté for five minutes. Drain and rinse the canned kidney beans. Add the cans of crushed tomatoes to the pot. Add the beans. Let it simmer for 10 minutes.

Cook rice with it and heat up some wraps. 
Rinse and drain some fresh spinach or other leafy greens.
Make the guacamole by mashing the avocados and mixing in the other ingredients.
Serve and enjoy!

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