Preparation: 10 minutes
Cooking: 20 – 25 minutes
Makes approximately 8 medium sized tortillas
Mexican Bean Hot Pot Ingredients:
- 2 tbs ghee, butter or avocado oil
- 1 large onion, chopped
- 1 medium sized carrot chopped
- 1 celery stalk chopped
- 6 garlic cloves, chopped roughly
- 2 tsp ground coriander
- 1 tsp coriander seeds (optional)
- 1 tsp ground cumin
- 1/2 tsp cumin seeds (optional)
- 350g tomato passata
- 1 Tbsp tomato paste
- 2 medium sized tomatoes roughly chopped
- 1/2 cup vegetable, chicken or lamb stock
- 1 Tbsp dulse flakes (optional)
- 1 large red capsicum, cut into 1cm pieces
- 1 small – medium sized sweet potato cut into 1cm pieces
- 1 x 400g can red kidney beans, rinsed and drained or your own pre-cooked beans
- 3 Tbsp fresh chopped coriander leaves, plus extra sprigs to serve
- Chopped avocado, to serve
- Grated parmesan cheese to serve (optional)
- Fresh chilli or chilli oil on the side (optional)
- Heat the butter, ghee or oil in a saucepan over medium heat.
- Add the onion, carrot, celery and garlic and saute gently until just tender.
- Add the spices i.e. the cumin and coriander and gently heat to release fragrances for approx. 1 minute.
- Add the passata, tomato paste, tomatoes, stock and dulse flakes (if using). Gently bring to the boil, then reduce to a simmer for approximately 20 minutes. While this is simmering it’s time to make the paleo tortillas
- Add the sweet potato and capsicum and cover.
- Let simmer on low for approximately 20 minutes or until the vegetables are tender. If using the tortillas start making these while this is cooking (directions below).
- When vegetables are tender add the cooked red kidney beans to heat through.
- Serve each tortilla topped with avocado, coriander sprigs, chilli and / or parmesan if using.
- 3 eggs
- 11/2 cup coconut milk
- 1 Tbsp ghee or butter
- 1 1/2 cup arrowroot starch
- 4.5 Tbsp coconut flour
- a good pinch of himalayan or celtic sea salt
- Preheat the oven to 110 degrees celsius.
- Add all the ingredients into a bowl or blender and stir until a smooth consistency is reached. Leave to stand for approximately 5 minutes.
- Add the butter or ghee into a medium sized pan on a low – medium heat.
- Gently drizzle the batter into the pan to the size you like.
- Leave to cook for 2–3 minutes until mix has firmed and flip, cooking the other side. Place cooked tortillas into the oven to keep warm.
- Repeat until the batter is all used and tortillas are ready to serve.