Updated: Aug 31, 2020
Prep Time 10 mins. Cook Time 35 mins. Serves 4
1 Red Onion Finely Chopped
½ Green Bell Pepper Finely Chopped
400 grams Tin Chopped Tomatoes
400 grams Tin Black Beans, drained and rinsed
1 Jalapeño seeded and diced
2 tbsp Extra Virgin Olive Oil
1 tbsp Ginger Paste
1 tsp Garlic Paste
25 grams Taco Seasoning (Sweet Paprika & Garlic)
½ tsp Chipotle Chilli Flakes
1 tsp Cumin Powder Dry-toasted
2 tbsp Coriander Finely Chopped
1 tsp Black Pepper
Salt to taste
Heat oil over medium heat in a large pan and add the chopped onions, bell pepper, jalapeño and ¼ tsp of salt. Mix well and cook for 2 minutes.
Now add the ginger-garlic paste, taco seasoning, cumin powder and chipotle chilli flakes, sauté for 30 seconds. Next, add the black beans, mix well.
In a blender, blend the chopped tomatoes into a puree, pour it in the pan and add one 1½ pints of water.
Add salt and black pepper, mix well and bring it to boil, simmer for 15-20 minutes.
Once done, add the chopped coriander.
Serve hot with tortilla crisp and cheese (or vegan cheese).