Mexican Baked Beans with Quinoa & Avocado
1 tablespoon olive oil
1 onion, finely chopped
2 red chillies, deseeded and finely chopped
3 cloves garlic, grated or finely chopped
150g quinoa, rinsed
500ml vegetable stock
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons mild chilli powder
2 tins chopped tomatoes
Sea salt & freshly ground black pepper
1 x 420g tin Batchelors baked beans
1 small tin sweetcorn, drained and rinsed
Small bunch fresh coriander, roughly chopped
Heat the oil in a wok or large frying pan.
Add the onion and cook over a gentle heat for 3-4 minutes until soft but not coloured.
Add the chilli and the garlic and cook for a further minute.
Add the quinoa, vegetable stock, cumin, coriander, mild chilli powder and tins of tomatoes. Season and stir. Bring to a simmer and cook for 20-25 minutes stirring every so often.
Add the baked beans and sweetcorn and cook for a further 5 minutes.
Serve in bowls. Slice the avocado and place a few slices on top and garnish with some fresh coriander leaves.
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