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  • Writer's pictureLippy

Mexican Bean Stir-fry Recipe


A stir-fry is a classic student meal as you can make it in under 15 minutes – a perfect option for dinner after a long day at Uni. Sometimes the flavours can get a bit boring if you use the same ingredients all the time, so here’s a recipe to rejuvenate the classic stir-fry with a Mexican twist. It’s also vegan (and cheaper too) as kidney beans act as the main source of protein in this meal. We recommend serving it with Mexican spiced rice but baked sweet potato would also go nicely too!


• 1/2 can kidney beans, drained and rinsed with water • 1/2 courgette cut into strips • 2 portions of frozen spinach • 1 handful of frozen broccoli • 5 mushrooms sliced • 1/2 pepper sliced • 1/2 onion sliced • 1 tomato cubed • 1 tbsp tomato puree • 1/2 tsp garlic paste • 1 tsp cajun seasoning • juice of 1/2 lime • salt and pepper • 1 tsp olive oil

To serve

• 1 microwavable Mexican packet of rice or 2 baked sweet potatoes • 1/2 avocado, chopped


1. Heat a pan on medium heat then add 1 tsp olive oil. 2. Add the onion and fry until translucent, then add the courgette. 3. Meanwhile, microwave the broccoli and spinach until almost cooked. 4. Add the mushrooms, broccoli, spinach, peppers and kidney beans and continue to fry. 5. Briefly take the pan off the heat and add roughly 1/4 cup of boiling water, tomato puree, garlic paste and all the seasoning. After, return the pan to the heat to allow the water to evaporate. 6. Microwave the rice and serve with the avocado and squeeze of lime. 7. Enjoy!