Ingredients
- 1-1/2 tbsp olive oil
- 1 packet taco seasoning (or 1 tsp each ground cumin and coriander)
- ½ tbsp chipotle paste
- 2 bags soy meatballs
- 2 c can chopped tomatoes
- 1 c can kidney beans, drained and rinsed
- small handful cilantro, to serve
Instructions
In a large bowl, toss the meatballs with the oil, seasoning, and chipotle paste. Heat a little extra oil in a large frying pan. Fry the meatballs for about 5 mins until brown.
Add the tomatoes, as well as a can full of water. Simmer for 5 mins, then add the kidney beans and cook for a further 10 mins, until the sauce has thickened.
Scatter with coriander and serve over rice.
