SMOKY BLACK BEAN TORTILLA STEW

This black bean tortilla stew is a true one pot wonder. This dish is basically a delicious tortilla filling and you don’t even need the tortilla. Except for the few tortilla strips which add a great texture to the dish.

I love this kind of cooking where you use a few good ingredients, simple methods and only a couple of pans (=less dishes..) to make a fulfilling dish which is perfect for lunch box too. And this is exactly that.

• Hearty & Fulfilling
• One pot wonder
• Perfect for lunch box

The flavours are soft and gently smoky. The smokiness comes from the chipotle chili that I used in this recipe but go easy on this and only use half of the chili if you are not a big fan of hot and spicy food. We have many variations of this dish and you can throw in different ingredients in this wonder pot based on what you have at hand. For example, I often replace the black beans with red kidney beans and when it comes to the toppings, the sky’s the limit. I hope you enjoy this delicious winter stew. xx

SMOKY BLACK BEAN TORTILLA STEW

 

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Author: Antidote Kitchen

Serves: 4

Ingredients

• • 1 tbsp olive oil
• • 1 red bell pepper
• • 2 garlic cloves
• • 1 yellow onion
• • 2 tsp cumin
• • 1 chipotle chili
• • 2 x 400g can black beans
• • 1 x 400g chopped tomatoes
• • 500ml vegetable stock
• • 200g sweet corn
• • 100g brown rice
• • Salt and Black pepper
• TOPPINGS
• • Fresh coriander
• • 1 Avocado
• • 2 corn tortillas
• • Salt

Instructions

1. Prepare the vegetable stock by dissolving a vegetable stock cube in 500ml boiling water
2. Chop the red bell pepper, yellow onion, garlic cloves and chipotle chili
3. Heat a pan over medium heat with olive oil, add the red bell pepper and yellow onion. Sauté until onion turns translucent
4. Add the garlic cloves, cumin, chipotle chili and cook for a couple of minutes until fragrant
5. Add the black beans, sweet corn, chopped tomatoes and vegetable stock and bring to boil
6. Reduce the heat to simmer and add the brown rice. Cook over low/medium heat for about 45 minutes until the rice is cooked and stew becomes thick
7. Season to taste with salt and black pepper
8. Serve with fresh coriander and avocado
9. For special occasions, make some tortilla strips; cut corn tortillas into thin slices, heat a pan with olive oil and add the corn tortilla strips, fry until the strips turn crispy and then transfer on a kitchen towel and sprinkle with salt

Nutrition Information

Serving size: 1 Calories: 407 Fat: 11 Carbohydrates: 62 Sugar: 10 Fiber: 17 Protein: 18

3.5.3226