INGREDIENTS
2 tbsp
olive oil
1
onion (finely chopped)
3 cloves
garlic (crushed or finely grated)
1
yellow or red capsicum ((bell pepper) finely chopped)
1 1/2 tsp
ground cumin
2 cans
chopped tomatoes
1 can
black beans (rinsed and drained)
1 can
kidney beans (rinsed and drained)
1/4 cup
quinoa ((I used red quinoa, any colour is fine))
1 cup
vegetable stock
1
bay leaf
1/2 tsp
salt
1
chipotle peppers (finely chopped (canned, in adobo sauce))
4
large floury potatoes ((I used agria potatoes))
2 tbsp
olive oil
2 tbsp
brown rice flour ((or regular flour if not gluten free))
2 tsp
smoked paprika
1 tsp
garlic powder
1 tsp
dried oregano
1 tsp
dried thyme
1/2 tsp
onion powder
1/2 tsp
black pepper
1/2 tsp
salt
1/4 tsp
cayenne pepper
1
avocado
1 cup
coriander leaves ((cilantro) loosely packed)
2 tbsp
lime juice
1/4 cup
water
1/4 tsp
salt