Mexican Beans w Pico de Gallo & Guac

After 5pm, Recipes

Bright eyed sig edit

Hello Reader,

Being the only vegan in my family, I sometimes find it hard to eat inclusively. Usually I do my thing and they do theirs. So I’ve been trying to find some recipes that allow us to eat as a family whilst still being food than non-vegetarians or vegans will enjoy. I’m talking about good ol’ hearty dishes for the winter months so delicious, there’s no need to add any meat.



Mexican Beans

I love this style of beans as they’re saucy, spicy and warming for the cold days. They contain a decent serving of protein and iron in them.  It’s also easy to take the bean mix and adapt it into different dishes or serve as nachos.

Pico de Gallo (Fresh tomato salsa)

I absolutely love fresh salsa and this meal isn’t complete without it. When you have warm, spicy beans and creamy guacamole, this salsa is really needed to provide some freshness.


Some people underestimate the delight of homemade guacamole. It’s simple and quick and tastes a whole lot better than anything store bought. If you haven’t tried to make your own, I insist you do! I love having guacamole with this meal because it’s creamy and delicious and can replace sour cream for people eating vegan.

Tortilla chips

I use large pitas and slice them into triangles. They work really well as “scoops” to load the beans, salsa and guac onto. They’re crispy and crunchy and are the perfect little carb up for the winter evenings.



I love making this dish for my family because I can place everything in the center of the table and everyone helps themselves. It’s inclusive and creates a great atmosphere when you can share delicious food with your family and when it’s food everyone can enjoy.

Give this recipe a go and share it with your family or friends!

Mexican Beans w Pico de Gallo & Guacamole

  • Servings: 4-6
  • Difficulty: Medium
  • Print

Mexican Beans with fresh Pico de Gallo, homemade guacamole and baked tortilla chips


  • 5 large Lebanese pitas, cut into triangles(5-6 triangles per person)


  • 2 can chili beans (1 hot, 1 mild)
  • 1 green onion, diced
  • 2 cloves garlic, crushed
  • 4 tomatoes, diced
  • 1 red capsicum, diced
  • 1 can of crushed tomatoes (can also use left over pasta sauce)
  • 1/4 C of tomato salsa
  • 1 can of corn kernnels
  • 2 teaspoon cumin powder
  • 2 teaspoon coriander powder
  • 2 teaspoon turmeric
  • 1 teaspoon chili powder ( optional )
  • Parsley or coriander to garnish


  • 5 tomatoes, diced
  • 1/2 red onion, finely diced
  • Juice of half a lemon
  • Coriander leaves or parsly
  • Fresh chili (optional)


  • 2 ripe avocados, mashed
  • 1/2 red onion, diced
  • Juice of half a lemon
  • Salt and pepper
  • Fresh chili (optional)



  1. Pre-heat oven to 120C.
  2. Sauté onion in an oiled frying pan over medium heat until soft. Add garlic and sauté another minute.
  3. Add chili beans to frying pan, stir well and let heat through.
  4. Add diced tomatoes, capsicum and canned tomatoes and stir. Let simmer for a few minutes.
  5. And salsa and corn kernnels, stir and simmer for 5 minutes.
  6. Add all spices and stir well.
  7. Turn heat to low, cover and leave to simmer.


  1. Add diced tomatoes and red onion to a bowl and stir.
  2. Add lemon juice, stirring well to coat.
  3. Add chopped coriander, parsley and chili (if using)
  4. Refrigerate until ready to serve.


  1. Mashed avocados in a bowl with a fork until close to a paste like mixture.
  2. Add onion, lemon, salt, pepper and chili (if using) and stir well.
  3. Refrigerate until ready to serve.


  1. Place cut triangles on a baking tray and place in the oven.
  2. Bake for 5-7 minutes or until crunchy.



One thought on “Mexican Beans w Pico de Gallo & Guac

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s