10-minute Mexican mole

Ingredients
1 tbsp olive oil
1 packet frozen vegetables (I used a mixture of carrots, corn, green pepper & onions)
2 tsp Mexican spice powder
2 tsp oregano
25g dark chocolate
1 400g tin kidney beans
1 400g tin tomatoes with onion & garlic
Method
Heat a heavy-based pan over a high heat. Add the oil and then the frozen vegetables. Stir and cook on high for 2 minutes.
Add the Mexican spice mix, oregano and chocolate. Continue cooking, allowing the chocolate to melt and stirring through for 1 more minute.
Add the kidney beans and tomato mix, lower the heat slightly and cook on medium-high for 5-6 minutes, stirring regularly.
Serve immediately with corn chips or tortillas, avocado and natural yoghurt. This dish also keeps really well overnight and can be frozen.