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Mexican Vegetable Stew

by Helen
mexican vegan stew | Hint of Helen

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

Yield: 3

Vegan Mexican Stew

Vegan Mexican Stew

Healthy and delicious recipe for a Mexican stew - full of veggies and beans. 

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

  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 sweet potato 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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