Sauté a chopped onion and a clove of garlic in a little oil, then add 800g of tomato passata, diced peppers, corn, and beans. Add salt, pepper, chili pepper, and a teaspoon of paprika, and cook over low heat without a lid for about an hour. Great served with corn tortillas, flatbread, or toasted bread.
Mexico
| Energy (kcal) | 138.14 |
| Carbohydrates (g) | 25.59 |
| of which Sugars (g) | 11.44 |
| Fat (g) | 1.3 |
| of which Saturates (g) | 0.26 |
| Protein (g) | 4.3 |
| Fiber (g) | 6.49 |
| Sale (g) | 0.01 |
