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One-pot Mexican Style Beans

One-pot Mexican Style Beans

with sweet corn, bell peppers and grains

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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.

Tags:Egg Free•Veggie•One Pot Wonder
Allergens:Wheat•Milk•Celery
Total Time40 minutes
Cooking Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 pack

Black Beans

1 piece

Bell Pepper

½ piece

Onion

1 sachet

Mexican Style Spice Mix

1 pack

Sweetcorn

1 pack

Chopped Tomato with Onion & Garlic

100 g

Couscous

(ContainsWheatMay be presentSoya)

1 piece

Lime

125 g

Creme Fraiche

(ContainsMilk)

1 sachet

Vegetable Stock

(ContainsCelery)

50 g

Grated Cheddar

(ContainsMilk)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
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
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.
Utensils
Utensilsarrow down iconarrow down icon
•Zester
•Sieve
•Lid
•Large Pot
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
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.