Spicy Mexican-Style Black Bean Stew
with Lime Crema and Spiced Tortilla Chips
Perfect for bringing a little heat to your weeknight dinner, this stew is packed with smoky, spicy goodness. Scoop it all up with the spiced tortilla chips to make sure no stew gets left behind!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Black Beans
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
4 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
113 g
Yellow Onion
160 g
Sweet Bell Pepper
370 mL
Crushed Tomatoes
½ cup
Feta Cheese, crumbled
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
1 unit
Lime
85 g
Tortilla Chips
2 unit
Green Onion
1 tbsp
Mexican Seasoning
1 tsp
Garlic Salt
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
1 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 400˚F. Wash and dry all produce. Peel, then cut onion into 1/4-inch pieces. Core, then cut pepper into 1/4-inch pieces. Zest lime, then juice half. Cut remaining lime into wedges. Thinly slice green onions.
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions, peppers and Enchilada Spice Blend. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 2-3 min.
Stir in crushed tomatoes, chipotle sauce, black beans with their can liquid, garlic salt, 1 tsp sugar and 1/3 cup water (dbl both for 4 ppl). Season with salt and pepper. Bring to a simmer. Once simmering, reduce heat to medium. Cook uncovered, stirring occasionally, until liquid reduces slightly, 8-10 min.
While stew simmers, add half the lime zest, lime juice and sour cream to a small bowl. Season with salt and pepper, then stir to combine.
Arrange tortilla chips in an even layer on a parchment-lined baking sheet. Sprinkle Mexican Seasoning over top. Bake in the middle of the oven until lightly toasted and crispy, 2-3 min. Season with remaining lime zest and salt, to taste. (TIP: Keep an eye on the chips so they don't burn!)
Divide stew between bowls. Dollop lime crema over top. Sprinkle with feta and green onions. Serve tortilla chips alongside. Squeeze over a lime wedge, if desired.
