Mexican bean spinach and nacho crumble
Nutrition Info (Per Serving)
1 tbsp vegetable oil
1 Red Onion, chopped
1 tsp ground cumin
1 tsp chilli powder
400g can red kidney beans, drained and rinsed
400g can cannellini beans, drained and rinsed
1 corn on the cob, kerels removed
250g frozen diced butternut squash
400g can chopped tomatoes
2 tbsp tomato ketchup
260g bag Spinach
100g tortilla chips, roughly crushed
- Heat the oil in a large saucepan and fry the Onion for 3-4 minutes, add the spices and then add the beans, corn kernels and squash and fry for 1-2 minutes.
- Stir in the tomatoes, with half a can of water and the ketchup. Bring to the boil, cover and simmer for 15 minutes, stirring occasionally. Add the Spinach and stir until wilted. Transfer to a heatproof serving dish, sprinkle with crushed tortilla chips and grill for 1-2 minutes.