Ingredients (serves 6)


  • 1 large brown onion, chopped
  • 4 cloves garlic, chopped
  • 1 tbs lime juice
  • 4 chipotle adobo chillies
  • 2 400g tinned mini roma tomatoes
  • 2 tsp dried oregano
  • 2 tsp dried coriander
  • 2 bay leaves
  • 2 400g tins black beans
  • 500mL low-sodium vegan chicken stock


  • 1 500g packet high-fibre spaghetti


  • 1 cup fresh coriander, chopped for topping
  • 1 ripe avocado, sliced for topping


  • Roughly chop onion and garlic, place into a blender or food processor with the canned tomatoes, adobo chillies, lime juice, dried oregano, and dried coriander, blend until combined
  • Heat a non-stick fry pan over a medium heat, add the sauce mixture, bay leaves, black beans, and stock, bring to the boil and simmer for approximately 30 minutes
  • While the sauce is simmering, boil a pot of water and cook high-fibre spaghetti
  • Once both the spaghetti and sauce are cooked, combine them in the pan and serve into individual bowls
  • Top each bowl with sliced avocado and a sprinkle of fresh coriander leaves

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