I can’t force the sun to shine but I can always bring some heat to the kitchen. Mexican dishes are definitely hot on my list of favourite foods – from burritos to tacos and everything else in between.
It’s fusion food at it’s finest, a whole bunch of flavours, textures and colour smashed together – sending your taste buds into a frenzy. So, get ready to ignite your taste buds with this quick and easy dish and let the spice brigade liven up your meal time.
- 1 can chopped tomatoes
- 1 can black beans
- 1/2 an onion
- 3 large garlic cloves
- A cup of fresh coriander
- 3 cups/750ml of chicken or vegetable stock (allow one stock cube)
- 1 teaspoon cumin powder
- 1 – 2 red chilies
- 1/2 teaspoon of cayenne pepper
- 1 teaspoon of smoked/regular paprika
- 1 tablespoon of olive oil
- 1/2 a cup of sweet corn (optional)
- Some tortilla chips for crunch (I picked up some tasty organic one’s in my local health food store – see below)
- salt and black pepper
- Finely chop the onion and garlic and roughly chop the fresh coriander
- Heat the olive oil and add all the dry spices including the chili.
- Next, add the onion, garlic and 3/4 of the coriander and sauté for 5 minutes.
- Add the whole can of tomatoes, drained beans and drained corn.
- Pour in the stock and cook for about 10 minutes. Taste and add some salt and pepper if needed.
To serve: Add some crushed tortilla chips and some of the fresh coriander to each bowl.
*You may also want to add some other extras like sour cream, grated cheese or avocado slices.