Recipe Inspiration

Ingredients...

30ml olive oil

15g garlic paste

400g mixed pepper, de-seeded and sliced

250g courgette, grated

30g mild chilli powder

800g tinned chopped tomatoes

800g tinned black beans

800g tinned kidney beans

30g fresh coriander, chopped

10 large tortillas

4 little gem lettuce - shredded

LIME AND RED ONION RICE

1 litre water

16g Essential Cuisine Vegetable Stock Mix

500g rice

80ml lime juice

150g red onion, finely sliced

Method...

1. Heat the oil in a pan and fry the garlic, peppers and courgettes for 2 minutes. Then stir in the chilli paste.

2. Tip in the tomatoes, stirring until it comes to a simmer. Season with salt, simmer until thickened, add the black beans and kidney beans and stir in the coriander.

3. In a large pot add the litre of water and Essential Cuisine Vegetable Stock, bring to the boil.

4. Add the rice, place on a lid and boil for 5 minutes. Then take off the heat and leave for 10 minutes. While still hot, stir in the lime juice and red onion.

5. Lay out the tortillas, place the lettuce, rice and bean mixture. Roll up and serve!