Mexican beans and rice

INGREDIENTS:

• 2 cans black beans, rinsed
• 1 jar PC tomatillo salsa
• 2 cans corn
• 1 large can diced tomatoes
• 1 large green pepper, chopped
• 1 cup onion, diced

• 2 tbsp chili powder
• 1 tbsp cumin
• 1 vegetable soup stock cube (if serving on rice)
• 1 cup dried red split lentils
• 1/2 package frozen chopped spinach
• 1 tsp olive oil

INSTRUCTIONS:
In a large pot or pan  add a splash of olive oil and cook onion until translucent. Add salsa, tomatoes, pepper, spices, spinach and lentils. Simmer until lentils and pepper softened, stirring occasionally. Add beans and corn, mixing thoroughly. Cook until warm throughout. 

Serve on brown rice (optional: add vegetable cube to pot when making rice for extra flavour). 

​Makes 8 large dinner servings. 
​*vegan and gluten free*