Serves 6-8
Preparation Time 5 minutes
Cooking Time 25 minutes

• 20ml olive oil
• 1 onion, chopped
• 2 sticks celery, chopped
• 1 medium-sized carrot, chopped
• 2 cloves garlic, chopped
• 1 chilli, seeded and chopped (optional)
• 5ml ground cumin
• 5ml ground coriander
• 3ml ground cinnamon
• 1 green pepper, seeded and finely diced
• 1 can chopped tomatoes
• 15ml tomato paste
• 1 can mixed beans
• 1 can kidney beans
• 3 spring onions, finely sliced
• 30ml fresh coriander
• tortillas or taco shells, to serve
• sour cream, to serve
• grated white Cheddar, to serve
• diced avocado, to serve
• tomato salsa, to serve

1 Heat the oil and fry the onion, celery, carrot, garlic and chilli together for a few minutes, until softened.

2 Add the spices and green pepper and fry for a minute, then add the tomato and tomato paste. Cover and simmer for 10 minutes, then add the drained and rinsed beans. Simmer for 15 minutes. Add a little water if the mixture gets to dry.

3 Season with salt and pepper, and stir in the spring onions and coriander. Serve on a tortilla or in taco shells with sour cream, cheese, avocado and salsa.

Words and image: Ideas magazine