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Vegan Mexican Stew
Healthy and delicious recipe for a Mexican stew - full of veggies and beans.Â
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Ingredients
- 1 tbsp oil
- 1 onion
- 2 garlic cloves
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp chilli powder
- 1 tbsp onion granules
- 1 tsp sugar
- 2 Sweet Potatoes
- Chopped tomatoes
- 1 tbsp tomato puree
- 1 tin black beans
- 1 tin sweetcorn
- 1 red pepper
- 1 chilli
Instructions
- Heat oil in large pan
- Add chopped onion to oil, on a medium heat, sauté the onions until they begin to turn clear
- Add crushed garlic cloves, pepper and chilli, stir and fry until pepper is slightly browned
- Add dried spices to the pan, stir and fry for a further minute
- Add diced sweet potato and water, and bring to the boil; reduce to a simmer and cook until butternut squash is fork-tender
- Add tinned tomato and tomato puree; stir and bring back to simmer, cook until volume reduces and slightly thickens
- Add black beans and sweetcorn and cook until warmed through
- Turn off hob and serve with fresh guacamole and Mexican rice