

Super Quick Mixed Pepper, Fridge Veg & Red Kidney & Black Bean Chilli…
By Simon Al-fresco, Inspired - for Him, One-for-the-Boys, Simple Supper, Vegetarian Beautiful Snack, Fun times with the kids, Mexican
October 17, 2017
- Yields: 4 Generous Bowls
Ingredients
200 g Ramona Peppers Mixed, seeds removed & roughly sliced
1 Hanfull of fridge veggies, try courgette, really use up whats lurking....
1 Sprig Fresh Rosemary, Leaves picked & chopped
400 g Tin of Black Beans, drained & rinsed
50 g Chedder cheese, grated to serve
500 g Cherry Tomatoes, chopped
Directions
Chop the cherry tomatoes placing them in a pan with a dash of water and the ripped basil, creating a tasty sauce. Leave it to gently simmer and reduce for several minutes.
In a separate pan heat the olive oil and cook the peppers, onions and rosemary & FRIDGE VEGGIES for roughly 5-10 minutes or until softened.
Season the tomato sauce to suit your tasty buds then add it the pan pf peppers, onions & rosemary along with the red kidney & black beans & chipotle paste. Simmer gently for around 10 minutes.
Place the rice in to a pan, gently boil until cooked.... Place a bed of rice in 4 beautiful bowls. Top the rice with the delicious chilli and garnish with a fresh basil & a sprinkle of freshly grated cheddar...
Use up fridge veggies left lurking.....
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