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.
Tags:
Egg Free
•Veggie
•One Pot Wonder
Allergens:
Wheat
•Milk
•Celery
Total Time40 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
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
(Contains Wheat May be present Soya)
1 unit(s)
Lime
125 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Vegetable Stock
(Contains Celery)
50 grams
Grated Cheese
(Contains Milk)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3728 kJ
Energy (kcal)891 kcal
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 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Lid
•Large Pot
Instructions
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, peel and chop half the onion (double for 4p) into small pieces.
- Zest, then cut lime into 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.
