Meal Planner

Mexican leek chilli recipe

RECIPE OVERVIEW

A really quick dinner that’s great served with brown rice, baked potatoes or some toasted wholemeal pitta breads cut into soldiers and accompanied by crème fraîche or sour cream.

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients

Serves: 4 people

  • 1 tin Black Beans
    drained and rinsed
  • 0.25 tsp Black Pepper
  • 1 tsp Cumin Seeds
  • 4 cloves Garlic
    finely chopped
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tbsp Honey
  • 0.5 - Lime
    juice only
  • 1 - Red Onion
    finely chopped
  • 1 - Red Pepper
    deseeded and sliced
  • 2 tsp Salt
  • 0.5 tsp SuperValu Chilli Powder
    or 1 whole fresh chilli, deseeded and sliced
  • 2 tins SuperValu Chopped Tomatoes
    (400g each)
  • 20 g SuperValu Fresh Coriander
    finely chopped
  • 2 medium SuperValu Leek
    sliced, including the green tops
  • 2 tbsp SuperValu Oil
  • 0.25 tsp SuperValu Smoked Paprika
  • 100 g SuperValu Tomato Purée
  • 1 - Yellow Pepper
    deseeded and sliced

Method

  1. Heat the oil in a big pan set over a medium heat and fry the onion and garlic for 5 minutes, stirring regularly to ensure they don’t burn. Add the sliced leeks and peppers along with the salt, cumin seeds and chilli and fry for a further 5 minutes.
  2. Add the tinned tomatoes and black beans to the pan along with the tomato purée, honey, ground coriander, ground cumin, paprika and black pepper. Turn the heat up to high and bring to the boil, then reduce the heat and leave to simmer for a further 10 minutes.
  3. Stir through the coriander and lime juice. Taste and season with more salt and pepper if needed. 
  • Dina Murphy , 30 May 16

    5 stars rating
    Love this recipe ,so easy yet tasty & wholesome . Tastes even better the next day .