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Yields:
4 serving(s)
Preparation Time:
15 mins
Cooking Time:
30 mins
Meal type:
Main Dishes
Rating:

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Vegetarian Mexican Beans

A weekly staple which you can serve with rice and salad, in a quesadilla or on a baked potato with cheese. Divide up any leftover portions to keep in the freezer for a last minute meal. NOTE: 1x 400g can of beans = 240g drained beans. Use dried textured vegetable protein, or any other vegetarian mince.

Ingredients

Directions

  1. Dice the onion and red pepper. Rinse and drain the kidney beans and black beans and set aside.
  2. Heat oil in a large saucepan over medium-high heat. Add onion and red pepper. Cook, stirring occasionally, for 5 minutes or until onion starts to brown. Add spices and cook for 1 minute or until fragrant. Stir to avoid the spices sticking to the bottom of the pan.
  3. Add crushed tomatoes, tomato puree, stock cube, 1/2 cup water, and the kidney beans. Add in the vegetarian mince. If using dried mince, add an additional 1/2 cup of water to allow the mince to rehydrate.
  4. Reduce heat to low/medium and allow it to simmer gently. Continue to cook for 20 minutes, or until the red pepper is cooked through and the tomatoes are rich and reduced.
  5. Serve. To freeze, allow dish to cool completely and divide into containers and store frozen for up to 3 months. Defrost in the fridge and reheat until steaming hot.
 


     
 

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Nutritional Summary:

There are 292 calories in 1 serving of Vegetarian Mexican Beans.
Calorie Breakdown: 25% fat, 52% carbs, 23% prot.

Nutrition Facts
Serving Size
per serve
per serve
% RI*
Energy
1222 kj
15%
292 kcal
Fat
8.66g
12%
Saturated Fat
1.654g
8%
Monounsaturated Fat
5.091g
Polyunsaturated Fat
1.339g
Carbohydrates
40.48g
16%
Sugar
6.43g
7%
Fibre
14.9g
Protein
17.52g
35%
Salt
2.52g
42%
Cholesterol
0mg
Potassium
1213mg
61%
* Reference intake of an average adult (8400 kJ / 2000 kcal)
15%
of RDI*
(292 cal)
15% RDI
Calorie Breakdown:
 
Carbohydrate (52%)
 
Fat (25%)
 
Protein (23%)
*Based on an RDI of 2000 calories

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