Spicy Mexican-Style Black Bean Stew
with Lime Crema and Spiced 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 spiced tortilla chips to make sure no stew gets left behind!
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
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites)
1 tsp
Chipotle Powder
113 g
Yellow Onion
160 g
Sweet Bell Pepper
370 mL
Crushed Tomatoes with Garlic and Onion
½ cup
Feta Cheese, crumbled
(Contains: Milk)
3 tbsp
Sour Cream
(Contains: Milk)
1 unit
Lime
85 g
Tortilla Chips
2 unit
Green Onion
1 tbsp
Mexican Seasoning
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Heat Guide for Step 2 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Peel, then cut onion into 1/4-inch pieces. Core, then cut pepper into 1/4-inch pieces. Zest lime, then juice half the lime. Cut remaining lime into wedges. Thinly slice green onions.
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions, peppers, Enchilada Spice Blend and 1/2 tsp chipotle powder. (NOTE: Reference heat guide.) Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 2-3 min.
Stir in crushed tomatoes, black beans with their can liquid and 1/2 cup water (dbl for 4 ppl). Season with salt and pepper. Bring to a simmer. Once simmering, reduce heat to medium. Cook uncovered, stirring occasionally, until liquid is reduced slightly, 8-10 min.
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.
Arrange tortilla chips in an even layer on a parchment-lined baking sheet. Sprinkle Mexican Seasoning over top. Bake in the middle of the oven until lightly toasted and crispy, 2-3 min. Season with remaining lime zest and salt, to taste.
Divide stew between bowls. Dollop with lime crema. Sprinkle feta and green onions over top. Serve tortilla chips alongside. Squeeze over a lime wedge, if desired.
