Ingredients
- 1 large carrot roughly chopped
- 1 large onion, peeled and quartered
- 2 garlic cloves, peeled
- 1 green & 1 red capsicum de-seeded and quartered
- 30 g olive oil
- 1 tin of tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 2 tsp chilli flakes, or 2 whole chillies
- 2 tins of drained/rinsed beans or 500 gcooked beans e.g red kidney, butter, borlotti etc
- Salt or tamari to taste
- 1 tsp honey, /sugar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add garlic and carrot to TM bowl and chop speed 5 for 4-5 secs.Add onion and capsicums and chop on speed 4 till chopped into small pieces (approx 1/2cm), you may need spatula to assist.Add olive oil and spices and saute 100 degrees for 10mins on reverse speed 1.Add tomatoes and cook for 15 mins 90 degrees reverse speed 1.Add beans, sugar/honey and a little salt/tamari & cook 5 mins 90 degrees reverse speed 1.Check seasoning and add more salt if needed.
Tip
Serve with finely chopped green salad and tacos warmed in the oven, or with rice.Optional extras include grated cheese, guacamole and sour cream.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
this was extremly delicious! thank you for sharing. i home-made Zambrero's Dos Capas. a softshell taco inside a hard shell taco. i added seperately to the bean mix onto the taco: corn, cherry tomatoes, iceberg lettuce, vegan cheese, guacamole, salsa, home made vegan sour cream. in the bean mix i put 300g cooked cannellini beans and 200g textured vegetable (soy) protein (TVP). my husband and i loved it and i will from now on make it rather than ordering from Zambrero.
Added Vege stock as suggested and less chilli, was great for burritos
This was lovely! I added a large teaspoon of thermie veggie stock plus I think it could handle another tin of beans but apart from that, it was delicious!
We loved this, I cut up the carrot and capsicum into 1cm squares as we like chunky vegies, was great. will certainly have this on our regular meal list.
Thanks for sharing your recipe, it was really tasty, 2 teaspoons of chilli was too much for me but i will definitely make it again. Thanks!
This one is on high rotation in our house. Easily feeds a family of 4 with two young boys. Usually enough leftover to make up a 'Mexi rice' easy meal later in the week.
Mucho liko!
This was delicious, tasted like real Mexican chilli and loved I knew what was going into it (butter beans were great in this). I used this in my burritos and drained some of the liquid off through a colander before using, but will totally be using this every burrito night. Yummo!
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