What I love about this recipe is that it’s budget friendly, it freezes well and it tastes so damn good! I often make this recipe for a casual weekday dinner and serve straight from the pan topped with chunks of avocado, lime and a dollop of thick yoghurt. You can serve them as is, or accompany with organic corn tortillas or a large leafy side salad.
What’s great about it:
Black beans are low GI, which will keep your blood sugar levels stable as well as keep you full and satisfied after eating them. They are packed with protein your body needs for repair, for building lean muscle and to nourish your immune system. 1 cup of these beans has around 20 grams of protein as well as 18 g of fibre. The fibre helps support digestive health and will keep you regular as well as helping to lower blood cholesterol. Tomatoes are also a rich source of vitamins A and C and folic acid. They are packed with antioxidants, including alpha-lipoid acid, lycopene, choline, folic acid, beta-carotene and lutein that are known to have anti-cancer benefits. Avocado contains the antioxidant vitamin E and it’s also a good mono-unsaturated fat that acts as an anti-inflammatory. A touch of chilli can help stimulate digestion.