1 red onion, diced
1 red, 1 yellow capsicum diced
3 cloves of garlic, crushed
1 – 2 tsp chilli flakes
1 tsp ground coriander
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp cayenne pepper
1 tin diced tomatoes
1 tin kidney beans, drained + rinsed
1 tin black beans, drained + rinsed
1 large tin of sweetcorn, drained + rinsed
1 cup fresh coriander
juice of a fresh lime
Brown rice to serve
Saute the onion in a little olive oil for 5 minutes. Add the capsicums, garlic, chilli, cayenne, ground coriander, cumin, oregano and cook for 10 minutes. Stir in tomatoes, corn and all the beans. Lower heat and simmer for 30 minutes. If it gets too dry, add a little water. Season with salt and pepper.
Just before serving, stir in the fresh coriander and leave some on the side to add on top. Serve with brown rice, guacamole and sour cream.
Cashew Cream (substitute for sour cream): soak a cup of cashews for a few hours before you prepare this recipe. Drain and pop them in a food processor with approx 1/2 cup water, juice of 2 lemons and salt and pepper. Blend until smooth.