After watching a movie set in Mexico this weekend, I decided I wanted to have a go at creating a quick Mexican chilli bean recipe. I saw them eating beans, eggs and tortillas for breakfast and couldn’t get it off my mind! So I created some for myself and served them topped with an egg alongside some delicious, crispy corn tortillas.
These quick Mexican chilli beans take less than 20 minutes to make from start to finish. Served with a fried egg and some crispy corn tortillas, it’s a meat free, fibre rich meal that’s satisfying and tasty. Add some sour cream and guacamole for some extra deliciousness.
Did you know kidney beans are an excellent source of antioxidants? That deep red colour is created by beneficial plant based compounds that are good for our health. Legumes such as kidney beans are also an excellent source of fibre which provides a food source for the beneficial bacteria in our gut.
This makes a nice light vegetarian dinner, and if there are any leftovers, it makes a delicious breakfast too.
Quick Mexican Chilli Bean recipe
5 cloves of garlic
1 small onion
1 tsp cumin
1 tsp paprikia
1/2 tsp ground coriander
2 tsp worchester sauce (it’s not Mexican but hey, it adds a nice flavour!)
Pinch of chilli flakes (add more to taste if need be)
1 tablespoon olive oil
1 tin of chopped tomatoes
1 tin of kidney beans, rinsed and drained
1 spring onion, chopped
Sour cream or natural yoghurt
Corn tortillas, warmed (I use the Tio Pablo brand)
1 x fried/poached egg per person
Crush the garlic and finely dice the onion. Place the oil in a pot over a medium heat and add the garlic, onion. Fry for around 5 minutes, then add the spices and cook for a further 3 minutes. Add the worchester sauce, tomatoes and drained kidney beans and stir well. Simmer over a medium heat until the tomato mixture reduces and thickens.
Serve with corn tortillas and avocado and sour cream on the side. Top with an egg and sprinkle with spring onions.