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My 10 min $10 Healthy Vegetarian Mexican Dinner Recipe

This dish is a beautifully balanced source of protein, fibre and vitamins that is so delicious and healthy, the whole family will love it. There are hidden vegies and the cayenne pepper and chilli flakes are an added metabolism booster if you’re trying to lose weight. You can make it as spicy as you like!

It’s my take on mexican flavours without processed ‘boxed’ products you would normally buy for a mexican style dinner.It’s also suitable for vegans and vegetarians.

You can eat it on its own or add chopped fresh coriander, diced red onion, chopped tomato, mashed avocado and/or sour cream depending on your dietary requirements. I like mine with mashed avocado and a dollop of sour cream on top. You can use any microwave brown rice but I prefer Coles Microwave Chia and Brown Rice. You can also make extra batches of this and freeze as it makes a delicious, filling meal when you don’t have time to prepare anything or take it to work for lunch!


  • 2 carrots, grated

  • 1 zucchini grated

  • 400g passata

  • 1 can crushed tomatoes

  • 2 x 400g tin black beans

  • 1 x 400g tin red kidney beans

  • Sprinkle of chilli flakes

  • Sprinkle of Cayenne Pepper

  • Microwave Chia and Brown rice


Grate 2 carrots and 1 zucchini and soften in a saucepan. Add passata, crushed tomatoes, black beans, kidney beans and sprinkle chilli flakes and cayenne pepper and simmer for 10 minutes. Microwave Chia Brown Rice. Pour Bean mix over rice. Top with your choice of chopped tomato, peppers, onion, avocado or sour cream. Serves 4


Suzanne The Lifestylist

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