Mexican is my go-to when I’m feeling something quick, easy and yum. I always have these ingredients in my pantry, so any dish that doesn’t require leaving the house is a winner in my eyes.
1 tablespoon coconut oil
1 red onion, finely diced
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon chipotle powder
½ teaspoon smoked paprika
2 x 400g tins kidney beans
1 bottle tomato passata
1 veggie stock cube, dissolved in water
1 teaspoon apple cider vinegar
Heat the coconut oil in a heavy-based pot. Add in the onion and cook until it begins to colour. Add the spices and stir continuously until the aromas release. Stop the toasting process by adding the kidney beans, tomato passata and stock. Stir to combine and season to your taste.
Allow to simmer for about 10 minutes before adding the apple cider vinegar.
Serve over a baked sweet potato with some coconut yogurt and coriander.