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Mexican-Style Beyond Meat® and Black Bean Stew
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Mexican-Style Beyond Meat® and Black Bean Stew

Mexican-Style Beyond Meat® and Black Bean Stew

with Lime Crema and Zesty 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 zesty tortilla chips to make sure no stew gets left behind!

Allergens:
Milk
Egg
Mustard
Soy
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Beyond Meat®

1 unit(s)

Black Beans

85 g

Tortilla Chips

160 g

Sweet Bell Pepper

113 g

Yellow Onion

1 unit(s)

Lime

2 unit(s)

Green Onion

½ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

4 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

3 tbsp

Sour Cream

(Contains Milk)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories920 kcal
Fat50 g
Saturated Fat13 g
Carbohydrate90 g
Sugar24 g
Dietary Fiber17 g
Protein38 g
Cholesterol28 mg
Sodium1870 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Large Pot
Measuring Spoons
Small Bowl
Baking Sheet
Parchment Paper

Instructions

Prep
1

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. Thinly slice green onions.Zest, then juice half the lime. Cut remaining lime into wedges.

Start stew
2

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. Cook, breaking up patties into bite-sized pieces, until crispy, 5-6 min.** Season with salt and pepper.Heat a large pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then onions, peppers and Enchilada Spice Blend. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 2-3 min.

Finish stew
3

Stir in crushed tomatoes, chipotle sauce, black beans with their canning liquid and Beyond Meat®. 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.

Make lime crema
4

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.

Bake chips
5

Arrange tortilla chips in an even layer on a parchment-lined baking sheet, then drizzle with 1/2 tbsp (1 tbsp) oil.Bake in the middle of the oven until lightly toasted and crispy, 2-3 min. (TIP: Keep an eye on chips so they don't burn!) While chips are still warm, season with remaining lime zest and salt, to taste.

Finish and serve
6

Divide stew between bowls. Dollop lime crema over top. Sprinkle with feta and green onions. Serve tortilla chips alongside. Squeeze a lime wedge over top, if desired.