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Tex‑Mex 5‑a‑day Veggie Feast

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A vibrant Tex-Mex inspired vegetarian feast packed with five portions of vegetables per serving. Perfect for a hearty and healthy midweek meal that’s full of flavor and color.

Ingredients

  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 1 yellow pepper, sliced
  • 1 red pepper, sliced
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chilli flakes
  • 1 courgette, sliced
  • 198g can sweetcorn, drained
  • 400g can chopped tomatoes
  • 400g can black beans, drained and rinsed
  • 100g baby spinach
  • Juice of 1 lime
  • Handful of fresh coriander, chopped
  • Salt and pepper, to taste
  • To serve: avocado slices, Greek yogurt or sour cream, tortilla chips or warm tortillas

Instructions

  1. Heat the olive oil in a large frying pan or casserole dish over medium heat.
  2. Add the red onion and peppers, and cook for 5-6 minutes until starting to soften.
  3. Add the garlic, cumin, paprika, and chilli flakes; cook for 1-2 minutes until fragrant.
  4. Stir in the courgette and cook for another 3-4 minutes.
  5. Add the sweetcorn, chopped tomatoes, and black beans. Simmer for 10 minutes until thickened.
  6. Stir in the baby spinach and cook until wilted, about 2 minutes.
  7. Season with lime juice, salt, and pepper. Stir in fresh coriander.
  8. Serve with avocado slices, yogurt or sour cream, and tortilla chips or warm tortillas.

Notes

  • You can add more chilli flakes if you prefer a spicier dish.
  • Use vegan yogurt or omit for a vegan option.
  • Great as a filling for burritos or served over rice.

Nutrition

Find it online: https://yumfamilyrecipes.com/tex%e2%80%91mex-5%e2%80%91a%e2%80%91day-veggie-feast/