This one-pot wonder brings all the flavours of Mexico into one bite. Perfect for breakfast, lunch or dinner, this kid-friendly vegan meal is packed with veggies and meaty kidney beans.
4-5 PEI Russet medium-sized potatoes, cut in 2-inch cubes
1 red onion, finely chopped
2 tbsp olive oil
2 tsp smoked paprika
1 tsp ground cumin
1 tsp chilli powder
Salt to taste
1 red bell pepper, cut into 2-inch chunks
1 yellow bell pepper, cut into 2-inch chunks
1 400 mL can kidney beans, drained
1 400 mL can diced tomatoes
1 341 mL can whole kernel corn
250g medium mushrooms, quartered
½ cup vegan cheddar cheese, grated
½ cup vegan mozzarella cheese, grated
Fresh coriander (optional)
No summer backyard BBQ is complete without a cheesy baked potato, and these ones are a crowd-pleaser! Topped with creamy vegan cheese and tangy BBQ black beans, these will be gobbled up in seconds!
A one pan meal that is as hearty as it is delicious! Packed with white beans, pork sausage, and shrimp, this dish will quickly become a highly requested family favourite.