Vegan Mexican Bean Mix Recipe – EatWell Magazine

Ingredients

• ½ onion, finely diced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 red capsicum, sliced
• 400g tin diced tomatoes
• 1 tbsp vegan stock powder
• 420g tin cooked red kidney beans
• 420g tin cooked black beans
• 420g tin cooked pinto beans (if you can't get them, replace with more black beans or red kidney beans)
• <b>To serve<b>
• Guacamole
• Red onion, sliced
• Fresh coriander, leaves picked
• Corn chips