A yummy healthy filling Mexican Bean Stew for those winter nights.
1 tbsp Oil
1 large Chopped Onion
400g pimento Peppers drained and chopped
1 Red Pepper
2 tsp Oregano
2 tsp Coriander
2 Garlic Cloves crushed
800g Cooked Black Eyed Beans (2 cans)
500 g Tinned Tomatoes
400 g Cherry Tomatoes (Can)
3 tsp Tabasco
1/2 tsp Black Pepper
1 individual Avocado Pear
Juice of 1 Lemon
4 tbsp Low fat Yogurt
Baked tortilla strips
Heat oil over medium heat and cook onions until they are soft.
Add the pimento, red pepper, oregano, coriander and garlic and cook for another few minutes.
Stir in the beans, tomatoes, Tabasco sauce, salt, pepper and sugar. Stir well and allow to simmer over low heat for 15mins.
Chop the avocado into small chunks and soak in the lemon juice with a little salt and pepper.
Serve the stew in a bowl and top with a little lemon avocado, spoon of yogurt and a few strips of baked tortilla.
This recipe is 10 Pro-points ( Weight Watchers)
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