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Chilli beans with rice and avocado

If you like Mexican or Tex-Mex food, you'll love this  recipe! The chilli beans are served with rice, avocado and tomato salsa. It's spicy, filling and healthy - and super easy to make.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Mexican, Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g basmati & red rice
  • 400 g ripe tomatoes
  • 1 Tbsp olive oil
  • 1 red onion
  • 2 cloves of garlic
  • 1 Tbsp mild chilli powder
  • I tin black beans drained
  • I tin mixed beans in chilli sauce
  • 1 ripe avocado
  • 4 spring onions
  • 1 handful of fresh coriander

Method
 

  1. Cook the rice like according to the instructions on the packaging (see Tips)
  2. Meanwhile, heat the oil in another pan. Finely chop the onion and garlic, then cook for 5 minutes until soft.
  3. Finely chop the tomatoes. Trim the spring onions and slice them diagonally.
  4. Add the chilli powder to the onion and half of the chopped tomatoes, then cook for 15 minutes until the tomatoes are soft.
  5. Add the black beans and the mixed beans in chilli sauce. Warm through, then turn off the heat.
  6. Peel and slice the avocado.
  7. Transfer to serving plates. Spoon over the tomatoes and beans, then top with the remaining tomatoes, the avocado and the spring onions. Season to taste and serve, scattered with the chopped coriander.