Mexican Mushrooms & Black Beans

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:

Place the oil in a large heavy based saucepan over medium heat.

Add the onions and garlic and cook until fragrant and slightly softened.

Add the capsicum and cook for 3-4 minutes or until softened.

Add the mushrooms to the pan. Stir to combine and cook until tender.

Once the mushrooms are cooked, add the spices to the pan. Stir to combine and cook until fragrant. Season with salt.

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.

Serve the Mexican Mushrooms & Black Beans on a bed of brown rice. Top with diced avocado and coriander leaves.