A really delicious plant-based lunch of dinner which requires one pot and minimal washing up (win!) 🌱 One batch makes enough for about 4 servings. This is also fab stuffed inside a baked potato!
One-pot mexican beansPrint This
- 1 red onion, diced
- 3 bell peppers, chopped
- 1 courgette, chopped
- 200g cherry tomatoes, halved
- Juice 1 lime
- 1 heaped tbsp fajita spice mix
- 1 tin black beans, rinsed and drained
- 250g pack cooked quinoa
- Olive oil
- Oven roasted kale of greens of choice
Place a large saucepan over a medium heat, Drizzle the base in about 1 tbsp of olive oil. Fry the onion for 2-3 minutes until starting to soften. Add the peppers, courgette and cherry tomatoes. Squeeze on the lime juice, sprinkle over the fajita seasoning and stir to coat. Cover and leave to simmer for 5-10 minutes.
Add the black beans and quinoa. Stir well and simmer for a further 10 minutes until the liquid is absorbed and vegetables are soft.
Divide the beans between 4 lunchboxes with greens (or for freshness, add greens on the day of eating). This will keep will for 4-5 days in the fridge or the mixture can be frozen.