ABC Health & Wellbeing

The dark chocolate in this Mexican dish from the July/August issue of ABC's LifeEtc magazine thickens and enriches both the flavour and texture of the sauce.

Recipe: Kathryn Elliott Photography: Amanda McLauchlan Styling: Elizabeth Graham

Ingredients

• 1 tbsp olive oil
• 1 packet frozen vegetables (I used a mixture of carrots, corn, green pepper & onions)
• 2 tsp Mexican spice powder
• 2 tsp oregano
• 25g dark chocolate
• 1 400g tin kidney beans
• 1 400g tin tomatoes with onion & garlic

Method

Heat a heavy-based pan over a high heat. Add the oil and then the frozen vegetables. Stir and cook on high for 2 minutes.

Add the Mexican spice mix, oregano and chocolate. Continue cooking, allowing the chocolate to melt and stirring through for 1 more minute.

Add the kidney beans and tomato mix, lower the heat slightly and cook on medium-high for 5-6 minutes, stirring regularly.

Serve immediately with corn chips or tortillas, avocado and natural yoghurt. This dish also keeps really well overnight and can be frozen.

Nutritional Analysis

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Recipes analysed by Food and Nutrition Australia