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.

Vegan Mexican Stew
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Course: Main Course
Cuisine: Mexican
Servings: 3
  • 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
  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


Let me know what you think...