Bean & Corn Tacos
This is an absolute favourite in our house. We have it with tacos or burritos and left overs are eaten with steamed rice.
2 brown onions, peeled and finely sliced
2- 3 cloves of garlic, peeled and minced
3 capsicum (also known as bell peppers) I use 1 yellow, 1 green and 1 red, remove the core and chop into a dice
1 1/2 cups of vegetable stock
2 1/2 tablespoons tomato paste
1 1/2 cups of corn kernels
1 x can of creamed corn
2 x tins of kidney beans, rinsed well
2 tablespoons of Old Elpaso Fajita seasoning powder sachet. (This gives you a kind of smokey flavour)
chilli powder to taste
Heat a little oil or water in a wok or large pan and saute the onion until it softens. Add the garlic and capsicum and cook, stirring regularly for another minute or 2.
Add the stock and tomato puree, bring to the boil and then turn down to a simmer. Then add the corn kernals and creamed corn. Stir to combine all the ingredients, add the kidney beans and continue cooking on a light simmer.
Continue cooking until the mixture thickens and is no longer a watery consistency. This takes about 15 minutes,
Check the seasoning and add extra tomato paste and/or fajita seasoning. If you like spice, throw some chilli in.
Serve as is with brown rice.
Eat with tacos or soft tortillas and go the whole mile and serve with steamed or blackened corn, chopped tomatoes, avocado, carrot ribbons, garlic chives, fresh spinach, fresh coriander and dairy free sour cream.
Serves: Serves 4 – 6
Time: I have never timed this one but it’s so quick and easy to make and left overs are fine for freezing and great for serving on a busy night with just rice
Freezing: Great for freezing.