Picante Corn and Black Bean Stew
with Guacamole and Spiced Tortilla Chips
This hearty, Mexican-inspired stew is packed with filling fibre and veggie goodness! Mashed beans and a splash of flavourful bean liquid are the secret to this stew's rich, creamy consistency. A dollop of guac and a squeeze of lime on top finishes it off with a burst of fresh, zingy flavour!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
370 mL
Black Beans
200 g
Green Bell Pepper
1 cup
Tomato Salsa
2 tbsp
Enchilada Spice Blend
(Contains: Sulphites)
2 tsp
Garlic Salt
Ā½ can
Canned Corn
1 unit
Vegetable Broth Concentrate
3 tbsp
Guacamole
7 g
Cilantro
Ā½ unit
Lime
85 g
Tortilla Chips
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450ĖF. Wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Drain corn, reserving liquid (skip this step for 4 ppl). Roughly chop cilantro. Cut half the lime into wedges (whole lime for 4 ppl). Combine 1/4 tsp Enchilada Spice Blend and 1/4 tsp garlic salt (dbl both for 4 ppl) in a small bowl. (NOTE: This is your tortilla seasoning mix.)
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then black beans with bean liquid, salsa and remaining Enchilada Spice Blend. Season with pepper and 1 tsp garlic salt (dbl for 4 ppl). Bring to a simmer, stirring occasionally. Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until beans soften slightly, 3-4 min.
Remove the pot from heat. Carefully mash most of the beans, leaving some beans whole. (TIP: The more beans that are mashed, the creamier the stew will be!)
Add broth concentrate, peppers, half the cilantro, half the corn (use all for 4 ppl), half the corn liquid (use all for 4 ppl) and 3/4 cup water (dbl for 4 ppl) to the pot with beans. Return the pot to medium-high. Bring to a simmer. Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until peppers are tender, 8-10 min. Season with garlic salt and pepper, to taste.
Meanwhile, arrange tortillas in a single layer on an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)Toast in the middle of the oven until tortilla chips are warmed through and fragrant, 3-4 min. (NOTE: For 4 ppl, toast in the middle and top of the oven, rotating sheets halfway through.) Remove tortilla chips from the oven and immediately sprinkle with tortilla seasoning mix.
Divide stew between bowls. Dollop guacamole over top. Sprinkle with remaining cilantro. Squeeze a lime wedge over top. Serve spiced tortilla chips alongside for dipping.
