Mexican-Style Black Bean and Chorizo Stew
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mexican-Style Black Bean and Chorizo Stew

Mexican-Style Black Bean and Chorizo Stew

with Lime Crema and Zesty Tortilla Chips

Perfect for bringing a little heat to your weeknight dinner, this stew is packed with smoky goodness. Scoop it all up with the zesty 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.

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

1 unit(s)

Black Beans

85 g

Tortilla Chips

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Yellow Onion

1 unit(s)


2 unit(s)

Green Onion

½ cup

Feta Cheese, crumbled

(Contains Milk)


Crushed Tomatoes

1 unit(s)

Crushed Tomatoes with Garlic and Onion

4 tbsp

Chipotle Sauce

(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)

1 unit(s)

Sour Cream

(Contains Milk)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

250 g

Chorizo Sausage, uncased

Not included in your delivery

0.13 tsp


¼ tsp


1.5 tbsp



Nutrition Values

Calories1140 kcal
Fat61 g
Saturated Fat17 g
Carbohydrate110 g
Sugar24 g
Dietary Fiber23 g
Protein48 g
Cholesterol115 mg
Sodium2640 mg
Trans Fat0.2 g
Potassium1850 mg
Calcium450 mg
Iron8.5 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.


Large Pot
Measuring Spoons
Small Bowl
Parchment Paper
Baking Sheet


  • 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
  • Heat a large pot over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then chorizo, onions, peppers and Enchilada Spice Blend. Season with salt and pepper.
  • Cook, stirring often, until veggies soften slightly, and chorizo is cooked through, 4-5 min.**
Finish stew
  • Stir in crushed tomatoes, chipotle sauce and black beans with their canning liquid. 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
  • 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
  • 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
  • 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.

If you've opted to add chorizo, when the pan is hot, add chorizo along with onions, peppers and Enchilada Spice Blend. Season with salt and pepper. Cook, stirring often, until veggies soften slightly and chorizo is cooked through, 4-5 min.** Follow the rest of the recipe as written.