HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpicy Mexican Style Black Bean Stew
Spicy Mexican-Style Black Bean Stew

Spicy Mexican-Style Black Bean Stew

with Lime Crema and Spiced Tortilla Chips

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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!


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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

370 mL

Black Beans

1 tbsp

Enchilada Spice Blend


4 tbsp

Chipotle Sauce

(ContainsEgg, Milk, Mustard, Soy)

113 g

Yellow Onion

160 g

Sweet Bell Pepper

370 mL

Crushed Tomatoes

½ cup

Feta Cheese, crumbled


3 tbsp

Sour Cream


1 unit


85 g

Tortilla Chips

2 unit

Green Onion

1 tbsp

Mexican Seasoning

1 tsp

Garlic Salt

Not included in your delivery

¼ tsp


0.13 tsp


1 tbsp


1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories740 kcal
Fat39 g
Saturated Fat11 g
Carbohydrate81 g
Sugar24 g
Dietary Fiber16 g
Protein19 g
Cholesterol15 mg
Sodium2150 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.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Measuring Cups
Small Bowl
Baking Sheet
Parchment Paper
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 400˚F. Wash and dry all produce. Peel, then cut onion into 1/4-inch pieces. Core, then cut pepper into 1/4-inch pieces. Zest lime, then juice half. 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 and Enchilada Spice Blend. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 2-3 min.


Stir in crushed tomatoes, chipotle sauce, black beans with their can liquid, garlic salt, 1 tsp sugar and 1/3 cup water (dbl both for 4 ppl). 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.


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. (TIP: Keep an eye on the chips so they don't burn!)


Divide stew between bowls. Dollop lime crema over top. Sprinkle with feta and green onions. Serve tortilla chips alongside. Squeeze over a lime wedge, if desired.