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Friday, March 27, 2015

Recipe: Chilli Beans & Rice/ Chilli Bean Tortillas. - Vegan, Vegetarian, Healthy Heart, Diabetic Friendly.

Chilli beans and rice. Never thought I would eat the stuff. Tried them. LOVE them!!! Who knew? Goes to show you should have an open mind until you try something new.  Anyway I'm converted. Now I cook this dish regularly. As it serves about 4-6 and I'm the only one who eats it (hubby won't) I've thought up ways to use the left overs.  Generally speaking, once it's cooked, I halve the recipe and freeze half of it. That still gives me about 2 - 3 meals.  Firstly here is the recipe for the chilli beans.  Then I cook brown rice and Quinoa (Quinoa is a grain that is high in protein).  I place the chilli beans on the brown rice mix and stir them together.  

Next day for lunch I re-heat the chilli beans (no rice) and warm a wholemeal tortilla. I cut up a fresh tomato and finely slice some lettuce.  I spread my warm tortilla with Tahini paste (sesame seed paste, nutty flavour), then top with chilli beans, tomato, lettuce and lastly a good squeeze of lemon, roll up and eat and usually repeat. Can't stop at one, love them so usually eat two.

Idea 2 for left overs:  Cook a large jacket potato.  Scrub and wash  a big raw potato, prick generously with a fork, wrap in foil and bake in the oven at 200C until soft. Heat chilli beans in a saucepan. Put cooked potato on a plate, cut to open and fill with chilli beans, sprinkle with fresh chopped coriander or parsley or both.


Chili Bean Tortilla with tomato & lettuce.


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