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Mexican Baked Beans with Quinoa & Avocado

 Serves 6

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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