with sweet corn, bell peppers and grains
Don't feel like spending much time at the sink this evening? This one-pot veggie dish is exactly what you want. It's easy to make, quick to clean and full of exciting flavours.
Allergens
Utensils
Tags
Black Beans
1 pack(s)
Bell Pepper
1 unit(s)
Onion
0.5 unit(s)
Central American Style Spice Mix
2 sachet(s)
Sweetcorn
1 pack(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Lime
1 unit(s)
Vegetable Stock
1 sachet(s)
Grated Cheese
50 grams
Quinoa
170 grams
Creme Fraiche
65 grams
Chipotle Paste
1 sachet(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Drain and rinse the beans and corn.
- Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Halve and peel the onion. Chop half an onion (per 2P) into small pieces.
- Zest, then cut lime into wedges.
- Place a large pot over medium heat with a drizzle of oil.
- When hot, add onion, bell pepper and Central American spice mix.
- Cook, stirring often, until softened, 3-4 mins.
- Add the quinoa, beans, corn, stock, chopped tomatoes and 250ml water (per 2P) to the pot.
- Bring to the boil. Once boiling, reduce heat to medium-low.
- Cover and simmer, stirring occasionally, until sauce thickens slightly and quinoa is cooked through, 16-18 mins. Season with salt and pepper. Stir through the chipotle paste.
- Meanwhile, add creme fraiche and lime zest to a small bowl.
- Season with salt and pepper, then stir to combine.
- When quinoa is cooked, stir in the cheese.
- Mix well and season to taste with salt and pepper. Loosen the stew with a splash of water if you feel it's too thick.
- Divide the beans between bowls and dollop lime crema over the top.
- Squeeze over a lime wedge if you like.
3952
kJ
Energy (kJ)
945
kcal
Energy (kcal)
31.2
g
Fat
12.6
g
of which saturates
111.9
g
Carbohydrate
26.1
g
of which sugars
31.1
g
Dietary Fiber
37.8
g
Protein
0
mg
Cholesterol
7.12
g
Salt
