You can't sound unhappy when you say "Mexibeans!" This is one of the lunch or dinner meals which Beau and I meal prep and eat sometimes during a regular week. We really love food that has a bit of spice to it because we find it more interesting to eat. These can store really well in the fridge for a few days (provided you make it all and then add the avocado separately just before you're about to eat it).

Makes 5 servings
(per 1) Carbs 50.6g / Fat 11.1g / Protein 12.4g / Calories 364



  • 2 cans of five bean mix
  • 2 capsicums (finely sliced)
  • 2 cobs of corn (sliced from the cob)
  • 3-4 tsp cayenne pepper
  • 2 avocado (diced)
  • 1 red onion (finely sliced)
  • 2 cups brown rice
  • 4 cups of water
  • 1 tsp olive oil
  • 3 tbsp fajita simmer sauce


  1. In a saucepan combine brown rice and water and bring to the boil. Allow to simmer for 40 mins.
  2. About 20-25 mins after the rice has started cooking place a skillet over low heat and add olive oil and onion. Let these cook for 2 minutes on their own and then add in the corn, capsicums, cayenne pepper, simmer sauce and beans.
  3. Stir the bean mix occasionally and allow it to cook for about 15-20 minutes on a low heat.
  4. Divide up into 5 servings and store or eat!