Creamy Mexican Style Spiced Stew
with Corn, Butter Beans and Sweet Potato
- Milk
This Creamy Mexican Style Spiced Stew and Ciabatta will be on your table in less than 25 minutes. Mexican style spice mix gives this dish a tasty boost, made with chillies, cumin seeds, paprika and thyme.
Ingredients
2 unit(s)
Sweet Potato
1 unit(s)
Onion
2 unit(s)
Garlic Clove
160 grams
Sweetcorn
1 carton(s)
Butter Beans
1 sachet(s)
Mexican Style Spice Mix
1 carton(s)
Tomato Passata
75 grams
Creme Fraiche
(Contains: Milk)
15 grams
Vegetable Stock Paste
40 grams
Baby Spinach
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar for the Onions
150 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Chop the sweet potato into 2cm chunks (no need to peel).
c) Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
d) When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.
a) Meanwhile, halve, peel, and thinly slice the onion.
b) Heat a drizzle of oil and a knob of butter (if you have any) in a medium saucepan on medium heat.
c) Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.
d) Add the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Drain and rinse the sweetcorn and butter beans in a sieve.
a) Add the Mexican style spice mix and garlic to the onion and fry for 1 min more.
b) Stir through the passata, creme fraiche, veg stock paste, butter beans, sweetcorn and water for the sauce (see pantry for amount).
c) Bring to a boil, then lower the heat and simmer the sauce until thickened slightly, 5-6 mins. Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
a) Meanwhile, stir the roasted sweet potato and honey (see pantry for amount) into the stew.
b) Taste the stew and season with salt and pepper if needed. Add a splash of water if you feel it needs it.
a) Share the creamy Mexican spiced stew between your bowls.
b) Crumble over the Greek style salad cheese to finish.
Customer reviews
Review summary
Updated on Oct 2026- Flavour: The sauce flavour was widely praised, with many returning to cook this dish multiple times; some found the Mexican spice profile a little mild and added extra spices to boost it.
- Ease of prep: Very easy to follow, and one cook found the sweet potato worked well in an air fryer as an alternative to the oven.
- Suggestions: Add extra spices if you prefer a more pronounced flavour; serve with bread or wraps for dipping, as several found this a welcome addition. Some preferred to skip the honey or crème fraîche, which worked well for them.
- Next-day meals: This dish keeps well and makes a satisfying lunch the following day.
