This plant-based breakfast will keep you feeling full and energised. Black beans and kidney beans cooked in a smoky tomato sauce and topped with avocado, coriander and lime.
Chef's Tip: Simply serve over a slice of toasted sourdough.
Per Serving (200g)
Ingredients (Allergens in bold)
Black Beans (25%), Red Kidney Beans (20%), Chopped Tomatoes (20%), Avocado (20%), Tomato Paste (5%), Water (4%), Garlic (3%), Coriander (1%), Lime Juice (1%), All (<1%): Smoked Paprika, Ground Cumin, Sea Salt, Dark Brown Sugar
Our kitchen also handles tree nuts, peanuts, gluten, soya, dairy and other allergens. If you'd like to know more, get in touch: firstname.lastname@example.org