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Spicy Mexican Bowl

This delicious and simple bowl can be whipped up in 10 minutes or less. Such a simple, nourishing dish, with all the robust flavours of Mexicana. Save yourself a heap of time an effort by using up that tin of beans in the cupboard too. Double win!





  •  1 tsp olive oil
  • 1 garlic glove, finely chopped
  • 1 tin baked beans
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • ½ tsp dried chilli flakes
  • ½ cup cherry tomatoes, halved
  • 1 organic free-range egg


  • ½ avocado, cubed
  • 1 tsp slices red + green chilli


  1. In a pan, over a medium heat, add the olive oil and garlic and cook for 5 minutes or until fragrant.
  2. Add in the tinned beans and stir through the paprika, cayenne and chilli flakes.
  3. Stir through the tomato halves and cook for 5 minutes until softened.
  4. Meanwhile, in a separate pan fry the egg.
  5. Add the bean mix to a bowl and top with fried egg, then sprinkle over the chilli and top with avocado.

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Spicy Mexican Bowl

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

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