Prep Time5 minsCook Time20 minsTotal Time25 mins
This is a great meal to prepare early in the day and is one I often make on work days.
500 g chicken breast or lean beef mince or extra firm tofu
1 tbsp extra virgin olive oil
1 onion, diced
400 g tinned kidney beans, strained and rinsed
1 cup passata or 400g tinned tomatoes
1 tbsp paprika
2 tsp cumin, ground
2 tsp coriander, ground
pepper to taste
½ cup water
Serve with (whatever you feel) options include:
Lettuce (shredded), tomato (diced), capsicum (diced), carrot (grated), low fat cheese (grated), avocado or lite sour cream, fresh coriander leaves , brown rice, avocado and lime juice
1 cup brown rice
1Cook brown rice as per packet instructions.
2Prepare all salad vegetables, cheese and avocado and put into the fridge until you are ready to eat.
3Mix together all of the spices and passata.
4Thinly slice chicken breast/lean red meat into strips, put into a bowl and cover with the tomato mixture.
5Heat oil in a large frying pan, add the onion and brown for a minute or two, then add the chicken/beef or tofu. You might need to add the water while cooking depending how wet or dry you like your mixture.
6When chicken/beef or tofu is cooked, rinse kidney beans and gently add them while continuing to cook for a further minute or two, you just want to heat the mixture up (and avoid mashing it).
7Put the chicken/beef or tofu and bean mix in a bowl and place everything on the table so everyone can dive in and serve themselves.
DF and LF - serve without cheese and sour cream and use lots of guacamole instead. GF
Press the tofu – this helps to remove excess water and helps the Tofu hold its shape when cooking. Remove the tofu from packaging and place it on a cutting board with a piece of paper towel over top. Then, place something heavy on top (I usually use my cast iron pan with a couple cookbooks on top) and leave for 15-30 minutes.
Ingredients
This is a great meal to prepare early in the day and is one I often make on work days.
500 g chicken breast or lean beef mince or extra firm tofu
1 tbsp extra virgin olive oil
1 onion, diced
400 g tinned kidney beans, strained and rinsed
1 cup passata or 400g tinned tomatoes
1 tbsp paprika
2 tsp cumin, ground
2 tsp coriander, ground
pepper to taste
½ cup water
Serve with (whatever you feel) options include:
Lettuce (shredded), tomato (diced), capsicum (diced), carrot (grated), low fat cheese (grated), avocado or lite sour cream, fresh coriander leaves , brown rice, avocado and lime juice
1 cup brown rice
Directions
1Cook brown rice as per packet instructions.
2Prepare all salad vegetables, cheese and avocado and put into the fridge until you are ready to eat.
3Mix together all of the spices and passata.
4Thinly slice chicken breast/lean red meat into strips, put into a bowl and cover with the tomato mixture.
5Heat oil in a large frying pan, add the onion and brown for a minute or two, then add the chicken/beef or tofu. You might need to add the water while cooking depending how wet or dry you like your mixture.
6When chicken/beef or tofu is cooked, rinse kidney beans and gently add them while continuing to cook for a further minute or two, you just want to heat the mixture up (and avoid mashing it).
7Put the chicken/beef or tofu and bean mix in a bowl and place everything on the table so everyone can dive in and serve themselves.
DF and LF - serve without cheese and sour cream and use lots of guacamole instead. GF
Press the tofu – this helps to remove excess water and helps the Tofu hold its shape when cooking. Remove the tofu from packaging and place it on a cutting board with a piece of paper towel over top. Then, place something heavy on top (I usually use my cast iron pan with a couple cookbooks on top) and leave for 15-30 minutes.
