• Author: Rebecca Jenkins
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 people 1x
  • Category: Dinner
  • Cuisine: Mexican



  • 2 tins beans ( a mix of at least two kinds is my advice; kidney beans and white beans are good. But I’ve made this with white beans and lentils too. Use what you’ve got! Drain and rinse them.)
  • 1 whole onion
  • 2 cloves garlic
  • 1 whole sweet potato
  • 2 Tbsp olive oil
  • 2 tins tomatoes
  • 2 Tbsp tomato paste
  • 1/2 tsp dried oregano
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper/chili flakes (leave this out for a kid-friendly nacho mix, alternatively you can remove the kids portions after cooking and then add this last.)
  • 2 cubes stock (of your choice)
  • to taste black pepper
  • 1 packet corn chips


  1. Chop, slice and dice onion, garlic, carrot and sweet potato.
  2. Add to pot with olive oil and spices and saute until onions and what-not are soft and browning.
  3. Add beans, tomato paste, tinned tomato, and crumble in stock cubes, add a bit of water here for good luck.
  4. Bring to bubble and simmer for 30–40mins, until carrots are soft. Don’t burn the crap out of the bottom, please remember to stir occasionally, in between glasses of wine. A good trick is 3 sips of wine, stir…


These go really nicely with a drizzle of coconut yogurt, fresh tomato salsa, and/or lemony guac but maybe save these additions for a post-lockdown indulgence! Remember the good old days of buying fresh food on a whim!?