Vegetarian Mexican Campfire Dinner Recipe

About this recipe

A hearty vegetarian dinner featuring a flavorful mix of beans, vegetables, and corn muffin topping, perfect for a cozy evening meal.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Yellow/White Onion 1kg
• 1 Kg Tomatoes 1kg
• 430G Gran Luchito Cantina Black Beans
• - Tiberino 1888 Polenta With Aromatic Herbs
• 25G Old El Paso Garlic & Paprika Taco Seasoning Mix

Instructions

1. 1. In a large, heavy kettle, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
2. 2. Stir in the taco seasoning and cook for 1 minute to release its aroma.
3. 3. Add the diced tomatoes and drained black beans to the kettle. Stir well and bring the mixture to a boil.
4. 4. In a separate bowl, prepare the polenta according to the package instructions.
5. 5. Drop spoonfuls of the prepared polenta onto the boiling vegetable mixture, ensuring even coverage.
6. 6. Cover the kettle and cook on low heat for 15 to 20 minutes, or until the polenta topping is firm and cooked through.
7. 7. Serve hot and enjoy your vegetarian Mexican campfire dinner!