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.