Mexican flavoured vegetables, beans and mince
With Mexican flavours this dish extends the meat protein with beans - protein from legumes. Tasty and economical.
1 Tbsp oil
1 onion, finely chopped
1 small leek, trimmed and very finely sliced
200g beef mince
1 Tbsp Mexican spice mix
2 medium orange kūmara, sliced into 2.5cm pieces
2 carrots, sliced into 2.5cm pieces
250g pumpkin, peeled, seeds removed and sliced into 2.5cm pieces (about 1 cup)
400g can chopped tomatoes in juice
1 cup water
pinch of salt
1 cup frozen sweet corn kernels
400g can cannelloni beans, drained and rinsed
½ head broccoli, sliced into florets and steamed
lime wedges for serving, optional
Place oil in a large heavy-based saucepan and place over low heat.
Add onion and leek and cook for 5-7 minutes until vegetables begin to soften.
Turn up the heat and add beef mince. Brown the mince, breaking up any large lumps. Add Mexican spice mix and cook for a further minute.
Add kūmara, carrot and pumpkin pieces.
Add tomatoes, water and salt. Bring to the boil, reduce heat to low, cover and simmer for 30 minutes. Stir occasionally until vegetables are cooked.
Add sweet corn and cannelloni beans and cook until steaming hot.
Serve hot with steamed broccoli and lime wedges for squeezing.
Variation: Add broccoli with sweet corn and cannelloni beans and cook until broccoli is just tender.