HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpicy Mexican Style Bean Stew
Spicy Mexican Style Bean Stew

Spicy Mexican Style Bean Stew

with Roasted Peppers and 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 ApprovedSpicyVeggieUnder 600 calories
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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

2 unit(s)

Bell Pepper

1 unit(s)

Garlic Clove

2 unit(s)

Spring Onion

½ unit(s)


1 pack(s)

Mixed Beans

1 sachet

Chipotle Paste

1 sachet

Smoked Paprika

1 sachet

Tomato Puree

1 pack(s)

Chopped Tomatoes

10 grams

Vegetable Stock Paste


2 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

50 grams

Greek Style Salad Cheese

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1907 kJ
Energy (kcal)456 kcal
Fat12.0 g
of which saturates6.0 g
Carbohydrate63 g
of which sugars24.0 g
Protein22 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Baking Tray
Instructionsarrow up iconarrow up icon
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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!