Spicy Mexican Style Bean Stew
with Roasted Peppers and 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.
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.
Ingredients
1
Red Onion
2
Bell Pepper
(May contain Celery)
1
Garlic Clove
2
Spring Onion
½
Lime
1
Mixed Beans
20
Chipotle Paste
1
Smoked Paprika
30
Tomato Puree
1
Finely Chopped Tomatoes
10
Vegetable Stock Paste
(Contains Celery)
2
Super Soft Tortillas with Whole Wheat
50
Feta Cheese
Nutritional information
Utensils
Instructions
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 mixed beans in a sieve.
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.
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 mixed beans. Lower the heat and simmer until thickened, 8-10 mins. Stir occasionally.
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.
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 salad cheese into small pieces.
Divide the stew between bowls and top with the Greek salad cheese and sliced spring onion. Serve with lime wedges for squeezing over and tortilla chips alongside for dipping. Enjoy!
