Mexican Black Bean Stew (Vegan)
This Mexican Black Bean Stew (Vegan) is a quick and healthy vegetarian dinner - preparation takes minutes and most of the work is done in a saucepan.
Servings 6 servings
Calories 153kcal
Ingredients
- 11.99 ounces black beans from a can or presoaked and then cooked,see Notes
- 1x14.11oz can chopped tomatoes
- 2 garlic cloves finely chopped
- 1 onion finely chopped
- ½ celery stalk finely chopped
- 1 red chilli pepper finely chopped
- 1½ tablespoons sweet chilli sauce and tomato puree each
- ⅔ teaspoon paprika and coarse sea salt each
- ½ teaspoon ground cumin
- ⅓ teaspoon oregano, coriander and onion powders each
- 2 tablespoons olive/vegetable oil
- 4 tablespoons cilantro/fresh coriander chopped, plus zest of 1 lime for serving
Instructions
- In a saucepan heat up the oil, add the garlic, chilli, onion and celery, stir and fry over a medium heat for 4 minutes, stirring often. Add the beans, tomatoes, tomato paste, chilli sauce, spices, stir, cover and simmer for 30 minutes, stirring occasionally.
- Remove from the heat, add the cilantro, lime zest and serve with tacos, tortillas, rice, nachos, salsa, chopped avocado or a dollop of sour cream/yogurt.
Notes
- Use either canned beans or cook the beans yourself. To cook black beans from raw soak them overnight in plenty of water first. Drain, rinse, add fresh water, bring to a boil, then simmer, covered, for 1-1.5 hours, until the beans are tender. Drain and make the stew.
- Store in the fridge for up to 4 days.
- Freeze individual portions in airtight containers for up to 3 months.
Nutrition
Serving: 1serving | Calories: 153kcal | Carbohydrates: 20g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 130mg | Potassium: 418mg | Fiber: 6g | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 20mg | Calcium: 42mg | Iron: 2mg