Mexican Mac + Cheese - Healthy Recipes by Lyndi Cohen
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Cooking tools:
- Freezer
- Chef's knife
- Cutting board
- Pot
- Colander
- Mixing bowl
- Serving bowl
Ingredients
- 1 tbsp extra virgin olive oil
- 4 tbsp Mexican taco spice
- 400 g tin black beans (drained)
- 400 g tin lentils (drained)
- 400 g tin corn kernels (drained)
- 400 g tin diced tomato
- 400 ml water
- 250 g macaroni pasta
- 125 g shredded cheese
- 200 g cherry tomatoes, diced
- 1/2 red onion, diced
- 1/2 bunch coriander, finely chopped
- 1 avocado, cut into cubes
- 1 pinch of salt
- 1/2 lemon, juiced
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