Mexican-Style Black Bean Stew

Veggie

Quick

Low CO2

with Lime Crema and Zesty Tortilla Chips

8 min

Difficulty: 2/3

Mexican

Perfect for bringing a little heat to your weeknight dinner, this stew is packed with smoky goodness. Scoop it all up with the zesty tortilla chips to make sure no stew gets left behind!

Allergens

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Parchment Paper

Baking Sheet

Large Pot

Measuring Spoons

Zester

Small Bowl

Tags

Veggie

Quick

Low CO2

Ingredients

Black Beans

1 unit(s)

Tortilla Chips

85 g

Sweet Bell Pepper

1 unit(s)

Yellow Onion

1 unit(s)

Lime

1 unit(s)

Green Onion

2 unit(s)

Feta Cheese, crumbled

0.5 cup

Crushed Tomatoes

369 mL

Chipotle Sauce

4 tbsp

Sour Cream

1 unit(s)

Enchilada Spice Blend

1 tbsp

Pepper

0.125 tsp

Salt

0.25 tsp

Oil

1.5 tbsp

Preparation

Peel, then cut onion into 1/4-inch pieces.
Core, then cut pepper into 1/4-inch pieces.
Thinly slice green onions.
Zest, then juice half the lime. Cut remaining lime into wedges.

Heat a large pot over medium-high heat.
When hot, add 1 tbsp (2 tbsp) oil, then onions, peppers and Enchilada Spice Blend. Season with salt and pepper.
Cook, stirring often, until veggies soften slightly, 2-3 min.

Stir in crushed tomatoes, chipotle sauce and black beans with their canning liquid. Season with salt and pepper. Bring to a simmer.
Once simmering, reduce heat to medium. Cook uncovered, stirring occasionally, until liquid reduces slightly, 8-10 min.

While stew simmers, add half the lime zest, lime juice and sour cream to a small bowl. Season with salt and pepper, then stir to combine.

Arrange tortilla chips in an even layer on a parchment-lined baking sheet, then drizzle with 1/2 tbsp (1 tbsp) oil.
Bake in the middle of the oven until lightly toasted and crispy, 2-3 min. (TIP: Keep an eye on chips so they don't burn!)
While chips are still warm, season with remaining lime zest and salt, to taste.