Mexican Black Beans with Lime and Coriander
2 cups Black Turtle Beans (soaked overnight) - makes approximately 5 cups of cooked beans
1 can diced tomatoes
1/2 a punnet of cherry tomatoes sliced in half
1 red onion finely chopped
4 teaspoons Ground Cumin
2 teaspoon Smokey Paprika
1 red chilli
1 Tablespoon of oil (olive or coconut)
1 bunch fresh coriander, roughly chopped
Avocado to serve
Whole grain tortillas or wraps to serve (optional)
Place the soaked black beans in a large pot of water and bring to the boil. Reduce to a simmer and cook until soft and slightly breaking apart (approx 1 hour).
In a large saucepan, heat the oil the sauté the onion and red chilli until soft. Add the spices and cook for a minute till the spices are fragrant. Add the cooked black beans, canned tomatoes and cook for 5-7 minutes till the beans start to break up. Add the fresh tomatoes and cook for a further 2 minutes. Turn the heat off and squeeze the juice of a lime, add half the coriander and stir through.
Serve on whole grain wraps with sliced avocado, the remainder of the chopped coriander. For an extra kick, top with a few Jalapeno Chilli's.