Mexican Beans

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1 onion (finely chopped)

3 garlic cloves (crushed)

Sea salt, pepper & olive oil

1tsp ground cumin

1tsp ground coriander

½tsp paprika

1x400g tinned black beans

1x400g tinned kidney beans

1x165g tinned sweetcorn

1x400g tinned tomatoes

1 vegetable stock cube

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Heat some olive oil in a large pan and add the onion and garlic, season with sea salt and pepper and cook until softened and golden, add the spices and cook for a further minute.

Add the black beans, kidney beans, sweetcorn, tomatoes and the stock cube then stir. Bring to a simmer on a medium heat for 15-20 minutes, adding water to loosen it if needed.

Best served in a warm wrap with guacamole, red peppers & onions, sour cream, crunchy lettuce and cheddar cheese.

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