Mexican Ratatouille

Preparation time: 20 mins
Cooking time:1 hour
Serves: 6-8

Mmmmm... dinner is served! The team at Stone Age Staples absolutely loooooves Mexican food and this one is a winner. Loaded with more than 10 different plants, this is the perfect option for those looking to up their weekly plant diversity. Plus, it contains absolutely zero ultra-processed ingredients and is loaded with fibre (and other nutritious deliciousness), so your tummy will be sure to thank you! 

INGREDIENTS

Red bean sauce
2 tbsp extra virgin olive oil
1 x red onion (diced)
4 x garlic cloves (chopped)
2 x can diced tomatoes
1 x can black beans (or if you want to do your own, check out this helpful video)
1 x can kidney beans
1/2 cup vegetable stock
1/4-1/2 cup Jalapeños (depends how much you like them!)
2 tbsp cumin
1 tbsp ground coriander
1 tsp smoked paprika
1 tbsp oregano flakes
1/2 tsp salt 

Vegetables
4 x yellow squash (chopped)
1 x red capsicum (chopped)
1 x yellow capsicum (chopped)
1 x cob of corn (cut off the cob)

METHOD

Red bean sauce

1. Heat 1 tbsp oil in a large fry pan and add onions and garlic
2. Cook until onion is translucent (4-5 min)
3. Add all the spices/salt and stir until aromatic (1 min)
4. Add the beans, tinned tomatoes, jalapeños & stock 
5. Simmer on low for 10 minutes, there should be some liquid left

Vegetables

1. Roughly chop all the vegetables while sauce is simmering

Assembly

1. Preheat oven to 180 degrees
2. Add all the vegetables to a large baking dish 
3. Layer over the red bean sauce. Mix with veggies and drizzle over the remainder of the extra virgin olive oil (1 tbsp)
4. Bake for 30 minutes then stir 
5. Turn the oven up to 200 degrees and bake for 20 minutes until it starts to brown on the top

Serving suggestion
Serve with brown rice, guacamole and topped with fresh coriander