Black Bean and Corn Chilli

Olive Oil
1 tin 400g Black Beans, drained and rinsed
1 small tin Corn Kernels
200g tinned crushed tomatoes
2 tablespoons Mexican Chilli Powder
1 clove of garlic, crushed
1 small onion (red or white) finely chopped
1 lime (juice)

Fry garlic and onion in olive oil until soft.
Add black beans, corn and mexican chilli poweder and stir until well combined.
Add tinned tomatoes and simmer for 5 - 10 minutes.
Season and add lime juice.


Serving suggestions:
Top with fresh coriander, avocado, a small dollop of lite sour cream and a handful of corn chips.
With rice.
In burritos with cheese and lettuce.
Leftovers the next day with lettuce, tomato and avocado as a mexican flavoured salad for lunch.

Mexican Chilli Powder

You need this for some of the Mexican recipes I'm going to post. You can sometimes buy it in the spice section of the supermarket, but I couldn't find any so I made my own.

 4 tablespoons ground cumin
3 tablespoons paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon chilli flakes
1 tablespoon oregano
2 teaspoons garlic powder
2 teaspoons sea salt

 Put it all in a ziploc bag and give it a shake. This will last you quite a few mexican meals.

Back Again!

After a long hiatus, you know, of a few YEARS, I am back in the cooking zone and have some recipes to share. Can't promise they will all have pics, but I want to share some of the yummy healthier versions of my favourites. Also, all these recipes are quick, less than 30 minutes, cos we are all busy, and it needs to be easier than takeout.