Mexican Vegetable Stew

Mexican Vegetable Stew

When eating vegan, Mexican is my go-to cuisine. Below i share a mid-week treat for the family, or a perfect lunchbox filler.



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Vegan Mexican Stew

Prep Time
5 mins

Cook Time
25 mins

Total Time
30 mins

 

Course:

Main Course
Cuisine:

Mexican
Servings: 3

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
  • 1
    butternut squash
  • 2
    cups
    water
  • 1
    tbsp
    tomato puree
  • 1
    tin tomatoes
  • 1
    tin black beans
  • 1
    tin sweetcorn
  • 1
    red pepper
  • 1
    chilli

Instructions
  1. Heat oil in large pan
  2. Add chopped onion to oil, on a medium heat, sauté the onions until they begin to turn clear
  3. Add crushed garlic cloves, pepper and chilli, stir and fry until pepper is slightly browned
  4. Add dried spices to the pan, stir and fry for a further minute
  5. Add diced butternut squash and water, and bring to the boil; reduce to a simmer and cook until butternut squash is fork-tender
  6. Add tinned tomato and tomato puree; stir and bring back to simmer, cook until volume reduces and slightly thickens
  7. Add black beans and sweetcorn and cook until warmed through
  8. Turn off hob and serve with fresh guacamole and Mexican rice



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