Ingredients

1 tablespoon Olive oil
1 garlic clove, crushed
1/2 teaspoon chipotle chili powder (can use ½ teaspoon of regular chili powder and 1/8 teaspoon of ground red pepper instead)
1/4 teaspoon salt
1/3 cup water
1 (400g) can organic black beans, drained
1 (1400g) can organic kidney beans, drained
3 tbsp tomato paste
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded lettuce
6 tablespoons thinly sliced green onions
6 tbsp sour cream

Method

Heat the oil in a large nonstick frying pan over medium heat.

Add garlic to pan and cook for 1 minute, stirring frequently.

Stir in chilli powder and salt and cook 30 seconds, stirring constantly.

Stir in 1/3 cup water and beans and bring to the boil.

Reduce heat, and simmer 10 minutes.

Remove from heat and stir in tomato paste.

Partially mash bean mixture with a fork.

Spoon about 1/3 cup bean mixture onto a plate.

Top each serving with 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon green onions and 1 tablespoon sour cream

Serve with baked sweet potato or wild rice

Serves 4