Vegan Mexican Beans


Your new go-to quick and easy mid-week meal.

Our friend Sarah from Sarah’s Spoonful shares one of her go-to easy vegan recipes that are rich in various vitamins and minerals!


These vegan, Mexican style beans are such an easy, nutritious dinner idea. It’s also a delicious recipe and very cheap to make. The best part? Hopefully, you already have everything you need in your pantry!


I love to keep a few recipes like this one on file for nights when the fridge is bare and I can’t be bothered to go out and shop. This recipe will take you just over half an hour and only a few dried and tinned pantry staples to put together. Despite that, though, it’s packed full of different wholefoods and plant-based protein. So much better than a packet of instant noodles or UberEats in a pinch!


Here is what you will need:

1 400g-425g tin red kidney beans no added salt
1 330g-400g jar 100% tomato passata or 1 400g tin crushed tomatoes
1 sachet tomato paste
1 cup dried mung daal rinsed
1 onion diced
1 tbsp olive oil
1.5 tbsp Mexican spice mix (see notes)



Add the oil to a pan. Over a medium heat, sauté the onions until translucent.
Add the tomato paste and spices, stir and cook for a few minutes until fragrant.
Add the passata, kidney beans, mung daal and one cup of water and cook for 25-30 minutes, until the mung daal are cooked through and soft. Add more water if necessary.
Taste and add salt and pepper to taste. Serve with rice, quinoa or fresh salad.

Recipe Tips:
“I like to buy quality pre-made spice mixes, as they are such an easy way to add flavour to your dishes. If you prefer to make your own, however, you can do so – I suggest mixing chilli powder, cumin, smoked paprika, ground coriander, garlic powder, onion powder, salt and pepper.”


Instagram: @sarahsspoonful