Mexican Bean Mix (for Enchiladas)

Ingredients

  • olive oil
  • 150g onion
  • 2 cloves garlic
  • 2 carrots ~300g
  • 2 x 400g tins red kidney beans, drained and rinses
  • 1 Tbsp Mexican spice blend (Tio Pablo)
  • ~100 g tomato paste
  • 1/2 cup warm water
  • 1 x 400g tins chopped tomatoes
  • 40g butter or substitute

Method

  1. Thinly slice brown onion, chop garlic, and grate the carrot. Drain and rinse the red kidney beans.
  2. Heat a drizzle of olive oil in a large frying pan (med-high heat). Add onion and carrot and cook until softened, 5 mins.
  3. Add spice blend and garlic and cook until fragrant, 1 min.
  4. Add red kidney beans, tomato paste, warm water, and one tin of chopped tomatoes. Season with salt and pepper and stir to combine. Simmer until the mixture has thickened slightly, 5 mins.
  5. Add butter substitute and stir until melted.