A yummy healthy filling Mexican Bean Stew for those winter nights.
Ingredients:
1 tbsp Oil
1 large Chopped Onion
400g pimento Peppers drained and chopped
1 Red Pepper
2 tsp Oregano
2 tsp Coriander
2 Garlic Cloves crushed
800g Cooked Black Eyed Beans (2 cans)
500 g Tinned Tomatoes
400 g Cherry Tomatoes (Can)
3 tsp Tabasco
Pinch Sugar/sweetener
Pinch Salt
1/2 tsp Black Pepper
1 individual Avocado Pear
Juice of 1 Lemon
4 tbsp Low fat Yogurt
Baked tortilla strips
Heat oil over medium heat and cook onions until they are soft.
Chop the avocado into small chunks and soak in the lemon juice with a little salt and pepper.
This recipe is 10 Pro-points ( Weight Watchers)