This recipe has been a lunch staple in our house for the past 2 years. We make a big batch and freeze it into lunch size portions ready to be assembled for school in a couple of minutes. It’s filling, it’s healthy and the kids will be excited that they are getting such a delicious lunch for school.
Fun, filling and nutritious
Red kidney beans are rich in nutrients and high in fibre, and they’re a great source of complex carbohydrates, which is the body’s preferred energy source. Kidney beans are also a good source of protein and combined with corn they contain the essential amino acids your kids’ bodies need to grow strong and stay healthy. To top it all off, the nacho spices contain essential minerals that our bodies can’t produce, like magnesium, which is great for heart health.
1 tbsp. olive oil
1 garlic clove crushed
1 brown onion diced
1 tsp. grated ginger
1 tsp. cumin
1 tsp. paprika
1 corn on the cob
1 red capsicum diced
1 400g can red kidney beans drained
1 tbsp. tomato paste
1 400g can diced tomatoes
Place olive oil, onion, corn, capsicum and spices in a saucepan and sauté over medium heat for 3 minutes.
Add tomatoes, tomato paste and beans and simmer for 10 minutes or until thickened.
Serve with plain corn chips, Greek yoghurt and avocado.