Gluten, nut, egg and dairy (if you omit the cheese)
You can find the beef recipe under Main Meals – Red meat.
You can use any vegetables you like. This is what I used.
INGREDIENTS:
- 1 Cup cooked beans like black, kidney or cannellini beans (I soak mine over night and then boil them for about an hour or until soft). Alternatively you can use a can of any these beans.
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 zucchini, finely diced
- 2 stalks celery, finely diced
- 2 tomatoes, finely diced
- 1 tsp. ground cumin
- 1 tsp. paprika
- ½ tsp. ground coriander seeds
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 Tbsp. Extra Virgin Olive oil or coconut oil
- Cos or Iceburg lettuce. Leaves was he and separated.
- I like to add chilli if it’s just for me. I will add a touch for the kids but much more for myself.
METHOD:
- In a small saucepan, heat the oil on medium-high heat. Add onion and cook until soft.
- Add garlic and cook for 1 minute, then add the spices. Cook stirring for another minute.
- Add in celery and carrot and stir to coat in the spices, then do the same with the zucchini.
- Add the beans, tomatoes, salt and pepper. Bring to the boil and stir occasionally.
- Put the lid on and reduce heat to low. Simmer for about 10 minutes.
- Cook until the tomatoes have softened and dissolved into a sauce and all other vegetables are soft.
- Serve inside a lettuce leaf topped with ROASTED TOMATO SALSA and GUACAMOLE
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