Mexican Inspired Black Bean Stew

Name: Mexican Inspired Black Bean Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican, Latin American, American
Ingredients: 2 Carrots; 2 Cans Black Beans; 1 Cup Vegetable Broth; 1 Can Coconut Milk; 1 Can Diced Tomatoes; 4 Tbsp Tomato Paste; 1/2 Brown Onion; 1 Clove Garlic; 2 Tsp Cumin; 1 Tsp Ground Coriander Seeds; 1/2 Tsp Smoked Paprika; 1 Tbsp Olive Oil; Pinch of Salt and Pepper; 3 Cups Cooked Rice; Coriander

4 steps

Prep:10minCook:20min

This easy Mexican inspired black bean stew is incredible! It takes under 30 minutes to make yet packs so much flavour.

Updated at: Wed, 24 Jan 2024 00:02:30 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories603.4 kcal (30%)

Total Fat24.7 g (35%)

Carbs80.9 g (31%)

Sugars4.9 g (5%)

Protein19.5 g (39%)

Sodium1182.5 mg (59%)

Fiber17.4 g (62%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2carrots

2cans black beans

1 cupvegetable broth

1can coconut milk

1can diced tomatoes

4 Tbsptomato paste

0.5brown onion

1clove garlic

2 tspcumin

1 tspground coriander seeds

½ tspsmoked paprika

1 Tbspolive oil

salt

pepper

To Serve:

3 cupsrice

cooked

coriander

Instructions

Step 1

Grate the carrots, finely dice the onion and garlic and drain the black beans.

Step 2

Heat olive oil over medium to high heat. Add the onion and sauté for 2 - 3 minutes. Add the garlic, carrot and spices and sauté for a further 2 minutes.

Step 3

Add the black beans, diced tomatoes tomato paste, coconut milk, vegetable broth, salt and pepper and mix well. Bring to a simmer then reduce the heat to low to medium and cook for 15 - 20 minutes, stirring regularly, or until the stew has thickened. Remove from heat.

Step 4

Serve hot and optionally garnish with coconut cream and fresh herbs. Serve with rice or corn chips and enjoy! Store leftovers in the fridge for 3 - 4 days.