Well, the fridge was completely empty last night so I had to improvise and even though I do say so myself … it wasn’t bad! It is amazing what you can do with a can of black beans and a little imagination. Living in Mexico does help, of course, as we always have access to freshly made tortillas.


  • 1 large tin of black beans
  • 1 small tin of sweet corn
  • garlic and onion
  • 1 or 2 courgettes
  • mushrooms
  • 1 red or yellow pepper
  • a handful of spinach
  • 1 chilli (green or red)
  • 1 tin chopped or several fresh tomatoes

Chop some onion and garlic and mix with a spoon of olive oil. Slowly heat in a wide pan until soft and almost brown. Add the chopped courgettes, pepper and chilli. Cook over a low heat for a few minutes until soft. Drain the black beans and sweetcorn and add. Reserve the juice in the can. Add a handful of spinach, mushrooms, the tin of chopped tomatoes and cook with the lid on over a low heat for 30 minutes. Add the extra bean juice if it starts to dry out. Serve with fresh tortillas, diced avocado and spicy salsa. This also goes well with rice.