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Spicy Mexican Style Bean Stew

Spicy Mexican Style Bean Stew

with Roasted Peppers and Homemade Tortilla Chips

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This delicious Spicy Mexican Style Bean Stew has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 600 caloriesSpicyVeggie
Allergens:CeleryCereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Onion

2 unit(s)

Bell Pepper

1 unit(s)

Garlic Clove

2 unit(s)

Spring Onion

½ unit(s)

Lime

1 pack(s)

Red Kidney Beans

1 sachet

Chipotle Paste

1 sachet

Smoked Paprika

1 sachet

Tomato Puree

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Vegetable Stock Paste

(ContainsCelery)

2 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

50 grams

Greek Style Salad Cheese

(ContainsMilk)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1942 kJ
Energy (kcal)464 kcal
Fat12.0 g
of which saturates6.0 g
Carbohydrate64 g
of which sugars25.0 g
Protein23 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Sieve
Cutting board
Knife
Baking Tray
Saucepan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Halve, peel and thinly slice the red onion. Halve the peppers and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion. Cut the lime into wedges. Drain and rinse the kidney beans in a sieve.

2

Pop the peppers onto a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out in a single layer. Roast on the middle shelf of your oven until golden and soft, 15-17 mins.

3

Meanwhile, heat a drizzle of oil in a large saucepan over medium-high heat. Once hot, add the red onion and cook, stirring occasionally, until soft, 4-5 mins. Add the chipotle paste, smoked paprika, garlic and tomato puree and cook, stirring, 30 seconds. TIP: Add less chipotle paste if you don't like heat. Pour in the chopped tomatoes, vegetable stock paste and a splash of water. Season with salt, pepper and a pinch of sugar (if you have any). Stir in the kidney beans. Lower the heat and simmer until thickened, 8-10 mins. Stir occasionally.

4

While the stew cooks, cut each tortilla into 8 triangles (use scissors if easier). Place on a large baking tray in a single layer and drizzle with oil (use two trays if necessary). Season with salt and pepper. Bake on the top shelf of your oven until lightly golden brown and crisp, 6-8 mins. TIP: Keep an eye on them to make sure they colour evenly.

5

Once the peppers are roasted, add them to the stew and stir through. Add a splash of water to loosen if you need to. Taste and season with salt and pepper. Crumble the Greek style salad cheese into small pieces.

6

Divide the stew between bowls and top with the Greek style salad cheese and sliced spring onion. Serve with lime wedges for squeezing over and tortilla chips alongside for dipping. Enjoy!