Description
A Caribbean twist on a Mexican favourite
Ingredients
Scale
1 tablespoon cooking oil
500g mushrooms
2 or 3 peppers
4 salad tomatoes
5 teaspoon Dunn’s River all purpose seasoning
chilli flakes/powder (optional)
2 tablespoon tomato ketchup
2 tins kidney beans
1 big handful spinach (or equivalent frozen)
Water
Instructions
- Slice mushrooms, peppers and cut tomato into chunks
- Coat the veg in Dunn’s River seasoning and chilli flakes/powder
- Fry veg in oil for 5 or so minutes until the seasoning gets a bit sticky
- Add drained kidney beans and ketchup. Add a splash of water and simmer for 10 minutes
- Add a large handful of spinach and cook until wilted down
- Can serve with rice/pitta/jacket potato/sweet potato – just add the calories
- Prep Time: 10
- Cook Time: 15
Nutrition
- Calories: 260