2 Whitworths Protein By Nature Mexican Spicy Grains
1 tablespoon olive oil
2 cloves garlic, grated
1 green chilli, diced
200ml vegetable stock
400g tinned black beans, drained and rinsed
200g tomatoes, diced
200g corn kernels
1/2 tsp chili powder
1 tsp ground cumin
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
20g fresh coriander, chopped
In a large saucepan, over a medium heat add the Mexican spicy grains, oil, garlic, chilli, vegetable stock, black beans, tomatoes, corn, chili powder and cumin. Bring to a boil, reduce heat to low and simmer for about 10 -15 minutes.
Drain and add to a serving bowl. Season to taste and stir in the avocado, lime juice and fresh coriander.