Picante Corn and Black Bean Stew
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Picante Corn and Black Bean Stew

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!


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

Preparation Time25 minutes
Cooking Time


serving amount

370 mL

Black Beans

200 g

Green Bell Pepper

1 cup

Tomato Salsa

2 tbsp

Enchilada Spice Blend

(Contains Sulphites)

2 tsp

Garlic Salt

113 g

Corn Kernels

1 unit

Vegetable Broth Concentrate

3 tbsp


7 g


½ unit


85 g

Tortilla Chips

Not included in your delivery

0.13 tsp


1 tbsp


¼ tsp



Nutrition Values

Calories610 kcal
Fat25 g
Saturated Fat3 g
Carbohydrate86 g
Sugar18 g
Dietary Fiber19 g
Protein14 g
Cholesterol0 mg
Sodium3230 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.


Small Bowl
Large Pot
Measuring Spoons
Potato Masher
Measuring Cups
Baking Sheet



Before starting, preheat the oven to 425˚F.Wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. 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.)

Cook black beans

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.

Mash black beans

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!)

Cook stew

Add broth concentrate, peppers, half the cilantro, corn, 3/4 cup water and 1/4 tsp sugar (dbl both 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. (TIP: If too thick, add 1 tbsp water at a time until desired consistency is reached.) Season with remaining garlic salt and pepper, to taste.

Toast tortilla chips

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, 2-4 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.

Finish and serve

Divide stew between bowls. Dollop guacamole over top. Sprinkle remaining cilantro over top. Squeeze a lime wedge over top. Serve spiced tortilla chips alongside for dipping.

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