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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 pepper
-
1 tbsp Mexican spice mix
- 100g Tomatoes Baby Seasonal Mix
- 2 garlic clove
-
230g black beans
-
200g passata
- 1 unwaxed lime
- 1 avocado
- 1 handful of fresh coriander
-
1 tbsp chipotle chilli paste (use half)
- 1 sweet potato
- 1 onion
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 74Kcal | 486Kcal |
| 312kJ | 2032kJ | |
| Fat | 2.7g | 17g |
| of which saturates | 0.6g | 3.7g |
| Carbohydrates | 12g | 80g |
| of which sugars | 3.5g | 23g |
| Protein | 2.2g | 15g |
| Salt | 0.11g | 0.72g |
| Fibre | 3.2g | 21g |
Ingredients
Ingredients
- 1 unwaxed lime (use half)
- 1 pepper (use half)
- 1 avocado (use half)
-
1 tbsp Mexican spice mix (use half)
- 100g Tomatoes Baby Seasonal Mix (use half)
-
200g passata (use half)
-
230g black beans (use half)
- 1 sweet potato (use half)
- 1 onion (use half)
- 2 garlic clove
- 1 handful of fresh coriander (use half)
-
1 tbsp chipotle chilli paste (use a quarter)
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 77Kcal | 499Kcal |
| 323kJ | 2089kJ | |
| Fat | 2.9g | 19g |
| of which saturates | 0.6g | 3.8g |
| Carbohydrates | 12g | 81g |
| of which sugars | 3.6g | 23g |
| Protein | 2.3g | 15g |
| Salt | 0.11g | 0.71g |
| Fibre | 3.3g | 21g |
Mexican-style Black Bean Stew with Sweet Potato, Tomato Salsa & Avocado
Get cosy with this hearty Mexican-inspired stew. Studded with bright sweet potato and creamy black beans. Add smoky chipotle and Mexican spices for a subtle kick. Garnish with cooling avocado and a pico de gallo for lift! Perfect to warm up on the colder weeknights.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a medium frying pan, a small bowl, a measuring jug & a sieve
Roast the potato
- Dice the sweet potato into 2cm chunks, then add to the lined baking tray. Toss with half the Mexican spice, 1/2 tsp olive oil, salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Prep the rest & make the salsa
- Meanwhile, finely dice the onion. Finely chop or crush the garlic. Roughly dice the tomatoes. Thinly slice the pepper. Roughly chop the coriander
- In the small bowl, combine half the onion, half the tomatoes, three-quarters of the coriander, the juice from half the lime and a pinch of salt and pepper. Set aside
Simmer the stew
- Heat the medium frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the pepper and remaining onion and cook for 5-6 mins, until softened. Season with salt and pepper
- Add the garlic, remaining Mexican spice, the half pack of chipotle (use less for less heat) and remaining tomatoes and cook for a further 2 mins
- Drain and rinse the beans, then add to the pan along with passata and 150ml water (75ml for 1 person). Bring to a boil, then simmer for 4-5 mins, until thickened
Final steps
- When ready, stir the sweet potato into the stew and simmer for 1-2 mins. Add a squeeze of lime and season to taste
- Thinly slice the avocado
Plate up
- Share the black bean stew between bowls, topped with the avocado, tomato salsa and remaining coriander. Garnish with any remaining lime, cut into wedges
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