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!
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
200 g
Green Bell Pepper
1 cup
Tomato Salsa
2 tbsp
Enchilada Spice Blend
(Contains Sulphites)
1 tsp
Garlic Salt
½ can
Canned Corn
1 unit
Vegetable Broth Concentrate
3 tbsp
Guacamole
7 g
Cilantro
½ unit
Lime
85 g
Tortilla Chips
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Drain corn, reserving liquid. Drain black beans, reserving liquid. Roughly chop cilantro. Cut half the lime into wedges (whole lime for 4 ppl).
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then black beans and three-quarters of the Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec. Add bean liquid and salsa. Season with garlic salt and pepper, then stir to combine. Bring to a simmer. 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 a few whole. (NOTE: 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 1 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 salt and pepper, to taste.
Meanwhile, arrange tortillas in a single layer on an unlined baking sheet. Toast in the middle of the oven until tortilla chips are warmed through and fragrant, 3-4 min. (NOTE: For 4 ppl, use 2 baking sheets. Toast in the middle and top of the oven, rotating sheets halfway through.) Remove tortilla chips from the oven and immediately sprinkle with remaining Enchilada Spice Blend and a pinch of salt.
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.
