Prep Time:  5 minutes        |        Cook Time:  15 minutes        |        Serves:  4

Ingredients

• ½ El Toro sachet of taco seasoning
• 1 small red capsicum, diced
• 1 small brown onion, diced
• 1 tsp Stonemill minced garlic
• 1 tbsp Remano tomato paste
• 420g can El Toro black beans, drained
• 2 x 400g Remano tinned tomatoes
• 500ml Chefs’ Cupboard vegetable stock
• The Olive Tree extra virgin olive oil

Toppings

• Farmdale sour cream
• Avocado
• Handful New Season canned corn, drained
• Fresh coriander
• Oh So Natural corn chips
• Fresh lime

Or make your own spice mix

• 1 tsp Stonemill ground cumin  
• 1 tsp Stonemill ground coriander  
• 1 tsp Stonemill paprika
• 1 tsp Stonemill oregano

Method

1. Start by chopping the onion and capsicum to a similar size.  
2. In a large pot on the stovetop, sauté capsicum, onion and garlic in olive oil.  
3. Add tomato paste and stir for another 30 seconds, then add the taco seasoning or spice mix.
4. Add the tinned tomatoes, then the vegetable stock and beans then allow to simmer for about 10 minutes to thicken.
5. Top with your favourite nacho toppings such as sour cream, avocado, corn, fresh coriander and corn chips.
6. Add a squeeze of fresh lime if you have one on hand!

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie