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MEXICAN MEATBALLS

  • 4

  • 15 Minutes

  • 30 Minutes

Ingredients

  • 1 cup (200g) brown rice
  • 400g can black beans, rinsed and drained
  • 2 tbsp plant based oil
  • 1 (150g) medium brown onion, sliced thinly
  • 1 (200g) medium green capsicum, chopped finely
  • 1 (200g) medium yellow capsicum, chopped finely
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 long red chilli, sliced thinly (optional)
  • 400g can crushed tomatoes
  • 300g can corn kernels, rinsed and drained
  • 2 x 200g HARVEST GOURMET Incredible Mince Balls
  • 4 sprigs fresh coriander

Cooking Instructions:

  • Boil, steam or microwave rice until just tender; drain. Stir through black beans, cover and keep warm.
  • Whilst rice is cooking; heat oil in a large frypan over medium heat; add onion, capsicum and cook for 4-5 minutes, stirring occasionally. Add spices and chilli and cook for half a minute. Add tomatoes and corn, bring to the boil and reduce heat to simmer for 10-15 minutes.
  • Meanwhile, prepare the HARVEST GOURMET Incredible Mince Balls according to directions on pack. Add to tomato mixture.
  • Serve the rice with Mexican meatballs and top with coriander.