Mexican Baked Beans with Quinoa & Avocado

Ingredients

• 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
• 1 avocado
• Small bunch fresh coriander, roughly chopped

Method

1. Heat the oil in a wok or large frying pan.
2. Add the onion and cook over a gentle heat for 3-4 minutes until soft but not coloured.
3. Add the chilli and the garlic and cook for a further minute.
4. 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.
5. Add the baked beans and sweetcorn and cook for a further 5 minutes.
6. Serve in bowls. Slice the avocado and place a few slices on top and garnish with some fresh coriander leaves.

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