Vegan Mexican Inspired Brunch

For the Mexican veg mix:

Spray oil (2-3 sprays)
1 small onion, sliced
1/2 green pepper, sliced then halved
5 cherry tomatoes, halved
4 chestnut mushrooms, sliced
1 tsp nude sweet & smoky spice mix
Optional: vegan feta to top

Method: 
In a pan, heat the oil over a medium flame then add the onions. Fry for 2-3 minutes before adding the green pepper. 
Continue to fry for another minute, then add the tomatoes, mushrooms and spices.
Cook for a further 5 min until all the veg is cooked through. Served with refried beans, sautéed spinach & avocado toast!

For the avo toast:
1 slice of bread, toasted
1/2 an avocado
1/4 tsp garlic powder 
Salt & pepper to taste
Pinch of chilli flakes
—> mash the avocado along with the garlic powder & salt. Scoop onto the toast & top with pepper & chilli flakes

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