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Mexican Spiced Stew

Mexican Spiced Stew

with Black Beans and Sweetcorn

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Our chef Mimi recently returned from Mexico, having energetically scaled Mayan pyramids and wandered around ancient sites. Whilst admiring these wonders, she stumbled upon a street vendor supplying the locals with a spicy black bean and sweetcorn stew. Truly inspired, our intrepid explorer returned and created this delectable dish to tickle your taste buds!

Allergens:CelerySulphitesMilkCereals containing gluten

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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Corn on the Cob

1.5 tsp

Mexican Spice

1 unit(s)

Echalion Shallot

2 clove


1 unit(s)

Celery Stick


1.5 tsp

Smoked Paprika

1 pack(s)

Tomato Passata

½ pot(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 tin(s)

Black Beans

1 bunch(es)


1 unit(s)


1 pot(s)

Sour Cream


2 unit(s)


(ContainsCereals containing gluten)

Not included in your delivery

200 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2858 kJ
Energy (kcal)683 kcal
Fat19.0 g
of which saturates9.0 g
Carbohydrate89 g
of which sugars18.0 g
Protein28 g
Salt3.86 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Tray
Cutting board
Frying Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Pop each corn cob on some foil about the size of an A4 piece of paper. Season with a pinch of salt and a good grind of black pepper. Sprinkle on the fajita seasoning (use less if you don't like it hot!) and drizzle over some oil. Massage in the oil, spices and seasoning, then wrap the corn in the foil. Place on a baking tray and pop on the top shelf of your oven. Roast for 25 mins.


Halve, peel and thinly slice the shallot into half moons. Peel and grate the garlic (or use a garlic press). Slice the celery widthways as thinly as you can. Heat a splash of oil in a large frying pan over medium heat. When the oil is hot, add the shallot and celery. Cook, stirring frequently until softened, 5 mins.


Add half the garlic and all the smoked paprika to the pan. Season with a pinch of salt and some black pepper. Cook for another minute. Add the tomato passata, the water (amount specified in the ingredient list) and the vegetable stock pot. Stir well to dissolve the stock pot. Cook until the sauce has reduced by half, about 10 mins.


Whilst the sauce simmers, drain and rinse the black beans in a colander then set aside. Roughly chop the coriander (stalks and all) and zest half the lime. In a small bowl, stir the coriander and lime zest into the sour cream. Season with a pinch of salt and keep to one side. Add the black beans to the tomato sauce and cook for another 5 mins.


Mix the remaining garlic in another small bowl with a glug of oil and season with a pinch of salt and black pepper. Put the flatbread on another lined baking tray and spoon over the garlic oil. Pop onto the middle shelf of your oven until golden and crispy, 5 mins. When done, remove from the oven and slice into 2cm wide strips.


When everything is ready, carefully unwrap the corn and squeeze over some lime juice. Serve the spiced sweetcorn on top of a bowlful of the black bean stew. Finish with a dollop of sour cream and some flatbread strips. Enjoy!