Spicy Mexican Style Bean Stew
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Spicy Mexican Style Bean Stew

Spicy Mexican Style Bean Stew

with Roasted Peppers and Homemade Tortilla Chips

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:
WeightWatchers
Veggie
Spicy
Under 600 calories
Allergens:
Celery
Milk

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 war 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
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

1

Red Onion

2

Bell Pepper

(May contain Celery)

1

Garlic Clove

2

Spring Onion

½

Lime

1

Red Kidney Beans

20

Chipotle Paste

1

Smoked Paprika

30

Tomato Puree

1

Finely Chopped Tomatoes with Onion and Garlic

10

Vegetable Stock Paste

(Contains Celery)

2

Plain Taco Tortillas

50

Greek Style Salad Cheese

(Contains Milk)

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Nutritional information

Energy (kcal)464 kcal
Energy (kJ)1942 kJ
Fat12 g
of which saturates6 g
Carbohydrate64 g
of which sugars25 g
Protein23 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Sieve
Garlic Press
Knife
Baking Tray
Medium Saucepan

Instructions

Get Prepped
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.

Roast the Peppers
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.

Start the Stew
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.

Make the Tortilla Chips
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.

Finish the Stew
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.

Serve
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!