Serves: 1-2 people. Total Time: Prep: 5 minutes, Cook: 10 minutes.
Equipment: Knife, chopping board, pan with lid.
- 1 box Pinch Mexican Veggie dumplings
- 1 onion (sliced)
- 1 bell pepper (cut into strips)
- 1 small garlic clove (crushed)
- 1/2 teaspoon cumin
- A handful of frozen or canned corn
- 2 Tablespoons of tomato salsa or hot sauce*
- 2 teaspoons of oil
*We recommend Let's Salsa, 'Smokin' Bell Pepper'
Heat 1 tsp of oil on medium heat in a pan.
Add onions and peppers and cook for 3-4 minutes, then add garlic clove, cumin, corn and salsa/hot sauce. Mix well and scoot to one side of pan.
Add remaining teaspoon of oil to clear side of pan and add dumplings. Cook until brown on one side, then add 100mL of water, put lid on and steam for about 5 minutes.
Remove lid, cook off any remaining moisture and add salt and pepper to taste!
*(Optional) Top with avocado, coriander and cashew creme to keep it vegan, or yogurt/sour cream!