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Step 1

  • Mung beans 150.0 g
  • Brown lentils 150.0 g

Step 2

High in nutrients, mung beans and lentils provide the base for this take on Tex Mex. Serve up a delicious, healthy meal with a Mexican taste profile.  



  1. Step 1

    • Pre-soak the mung beans and lentils by covering with water overnight or for 2 hours before cooking.
    • Cook the beans and lentils until soft and al dente. Rinse under cold water, strain and set aside.
  2. Step 2

    • De-seed and chop the chilli. Drain the corn kernels and red kidney beans. Roughly chop the coriander. chop the Onion.
    • Heat the oil in a pan and fry the onions and cumin for 1 min. Add the beans and lentil mix, chilli, Knorr Professional Aromat Original, Knorr Professional Tomato Pronto, corn kernels, red kidney beans and coriander and cook for 8 to 10 min. 
  3. Step 3

    • Remove from the heat and serve as a poke bowl served with rice or pasta and a green salad or as a wrap filling.
  4. Chef's Tip:

    • Use cow peas or even chickpeas to add to or replace the mung beans.
  5. Hint!

    • Knorr Professional Future 50 ingredients can be used to replace proteins in a dish or even to add a variety of textures to a dish. Make sure when using pulses, beans, grains etc. that you stick to the guidelines regarding pre-soaking and how long to cook for.