Recipes from Autumn 2012 issue if True Natural Health
1 onion, chopped
2 tbs coconut oil (or olive oil)
2 tbs Mexican seasoning (see below)
400 gm chopped tomatoes
2 cups cooked kidney beans
1 cup grated cheddar cheese (optional)
Avocado and sour cream for garnishing (optional)
2 heaped tsp cumin
½ tsp dried oregano
¼ – ½ tsp Tabasco sauce or chopped red chilli to taste
2 tsp cocoa powder
Mix all seasoning ingredients together
Heat oil gently, add onion and sauté till soft. Add spices and stir. Add tomatoes and cook till soft. Add kidney beans, stir and heat through.
Serve on a plate with layers of corn chips and bean mixture. Top with grated cheese and garnish with avocado and sour cream (optional).