Serving size

1 person 2 people 4 people

Ingredients

230g black beans

(Rehydrated black beans, water, salt.)
3 large potatoes
2 pepper
1 handful of fresh coriander
2 unwaxed lime
2 tbsp Mexican spice mix

(Oregano, Smoked Paprika, Coriander, Cumin)
460g red kidney beans

(Rehydrated red kidney beans, water, salt.)
4 tsp garlic paste

(Garlic, Olive Oil, Sea Salt, Citric Acid)
390g chopped tomatoes

(tomatoes, tomato paste, salt, acidity regulator (citric acid))
80g coconut yoghurt

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
2 little gem lettuce

Allergens

Contains: Soya

Nutritional Information

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Vegan Prep in 10 1/3 daily fibre 4 of 5 a day New Low sat fat

Mexican-style Beans with Smoky Potatoes, Lime Yoghurt & Salad

Prep time: 10 mins

Total time: 35 mins

Cuisine: Mexican

Food group: Vegan

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Thinly slice the potatoes into 1cm thick rounds
Spread evenly onto the lined baking tray in one single layer. Sprinkle over a third of the Mexican spice mix, drizzle with 1 tbsp oil and season generously with salt and pepper
Bake in the oven for 20-22 mins, until golden and soft

Dice the peppers into 2cm chunks. Roughly chop the coriander. Halve one lime, quarter the other. Drain and rinse the black beans
Heat the ovenproof pan with 1 tbsp oil. Once hot, add the peppers and cook for 2-3 mins until softened. Add the garlic paste, half the coriander (or leave for garnish at the end) and the remaining mexican spice mix. Cook for 1 min then stir in the tomatoes, tamari, the black beans, and the kidney beans (with their liquid)
Bring to a boil, then simmer for 10-12 mins until the sauce thickens. Season with salt and pepper to taste

In the small bowl, combine the yoghurt with the juice from half a lime. Trim and thinly slice the lettuce

Serve the mexican beans into bowls and top with the smoky potatoes. Serve the salad alongside and squeeze over the juice from half a lime. Garnish with the remaining coriander and the remaining lime wedges. Top with a dollop of yoghurt to finish