One-pot Mexican Style Beans
with sweet corn, bell peppers and grains
Don't feel like spending much time at the sink this evening? This one-pot veggie dish is exactly what you want. It's easy to make, quick to clean and full of exciting flavours.
:
Egg Free
•Veggie
•One Pot Wonder
:
Wheat
•Milk
•Celery
40 minutes
30 minutes
1 pack(s)
Black Beans
1 unit(s)
Bell Pepper
½ unit(s)
Onion
1 sachet(s)
Mexican Style Spice Mix
1 pack(s)
Sweetcorn
1 pack(s)
Chopped Tomato with Onion & Garlic
100 grams
Couscous
( )
1 unit(s)
Lime
125 grams
Creme Fraiche
()
1 sachet(s)
Vegetable Stock
()
50 grams
Grated Cheese
()
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Energy (kcal)891 kcal
Energy (kJ)3728 kJ
Fat38.42 g
of which saturates22.48 g
Carbohydrate88.75 g
of which sugars24.3 g
Dietary Fiber17.63 g
Protein30.08 g
Cholesterol0 mg
Salt4.33 g
•Zester
•Sieve
•Lid
•Large Pot
1
- Drain and rinse both the beans and the corn.
- Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Halve and peel the onion. Chop half (double for 4p) into small pieces.
- Zest, then cut lime into thick wedges.
2
- Drizzle a little oil in a large pot over medium heat.
- When hot, add onions, peppers and Mexican style spice mix.
- Cook, stirring often, until softened, 3-4 mins.
3
- Add the corn, vegetable stock, chopped tomatoes, beans and 200ml water (double for 4p) to the pot.
- Bring to the boil over high heat. Once boiling, reduce heat to medium-low.
- Cover and simmer, stirring occasionally, until sauce thickens slightly for 6-8 mins.
- Mix in the couscous and remove from the heat. Keep covered for 8-10 mins.
4
- Meanwhile, add creme fraiche and lime zest to a small bowl.
- Season with salt and pepper, then stir to combine.
5
- When couscous is cooked, fluff it up with a fork and stir in the cheese.
- Mix well and season to taste with salt and pepper.
- Divide between bowls and dollop lime crema over the top.
- Squeeze over a lime wedge if you like.
