Approximate recipe cost: $18.15
Approximate serve cost: $4.55
Ingredients:
350 g or portobello mushrooms, 1 cm diced
2 tbsp olive oil
1 onion, diced
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp chilli flakes
1 tsp salt
1 can black beans, drained and thoroughly rinsed
1 can diced tomatoes
1 cup vegetable stock
To Serve:
2 cups brown rice
1 avocado, to serve, diced
1 cup coriander leaves
Method:
2
Place the oil in a large heavy based saucepan over medium heat.
3
Add the onions and garlic and cook until fragrant and slightly softened.
4
Add the capsicum and cook for 3-4 minutes or until softened.
5
Add the capsicum and cook for 3-4 minutes or until softened.
6
Add the mushrooms to the pan. Stir to combine and cook until tender.
7
Once the mushrooms are cooked, add the spices to the pan. Stir to combine and cook until fragrant. Season with salt.
8
Add the black beans, tinned tomatoes and vegetable stock. Stir to combine then reduce heat to low and allow to simmer for 1-15 minutes.
9
Serve the Mexican Mushrooms & Black Beans on a bed of brown rice. Top with diced avocado and coriander leaves.
Ingredients
Approximate recipe cost: $18.15
Approximate serve cost: $4.55
Ingredients:
350 g or portobello mushrooms, 1 cm diced
2 tbsp olive oil
1 onion, diced
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp chilli flakes
1 tsp salt
1 can black beans, drained and thoroughly rinsed
1 can diced tomatoes
1 cup vegetable stock
To Serve:
2 cups brown rice
1 avocado, to serve, diced
1 cup coriander leaves