with black beans and homemade tortilla chips
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Tortilla
8 unit(s)
Black Beans
1 pack(s)
Chicken Stock
1 sachet(s)
Scallion
2 unit(s)
Creme Fraiche
65 grams
Chipotle Paste
1 sachet(s)
Passata
1 pack(s)
Grated Cheese
50 grams
Tofu
180 grams
Paprika
2 sachet(s)
Sugar
0.5 tsp
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
Butter
to taste
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Chop the tofu into 2cm cubes.
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, fry the tofu until golden brown, 6-8 mins.
- Season with salt and pepper.
- Meanwhile, drain and rinse the beans. Pop half into a bowl and mash with a fork.
- Trim and thinly slice the scallion.
- Once the tofu is golden, add whole and mashed beans, paprika, stock, passata, ½ tsp sugar (per 2P) and 150ml water (per 2P).
- Bring to the boil then lower the heat.
- Simmer until thickened slightly, 5-7 mins.
- Meanwhile, quarter the tortillas to create triangles.
- Spread out on a lined baking tray, drizzle with oil and season with salt and pepper.
- Bake until crispy and golden, 5-7 mins.
- When the stew is ready, remove the pot from the heat.
- Stir through the chipotle paste and a knob of butter. Add a splash of water if you feel it's too thick. Season to taste with salt and pepper.
- Share the chipotle tofu stew between bowls.
- Add a dollop of creme fraiche and swirl it into the stew.
- Scatter the cheese and chopped scallion over the top to finish.
- Serve with tortilla chips alongside for dipping.
3798
kJ
Energy (kJ)
908
kcal
Energy (kcal)
35.4
g
Fat
17.3
g
of which saturates
85.9
g
Carbohydrate
16.4
g
of which sugars
21.2
g
Dietary Fiber
40.7
g
Protein
0
mg
Cholesterol
5.99
g
Salt
