Quick Mexican Black Bean Stew

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This Quick Mexican Black Bean Stew is the perfect comforting dish. It's made with a few easy-to-find ingredients and can be served as a side or with a tortilla in less than 30 minutes.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American, vegetarian

Servings: people

Calories: 267kcal

Author: Jen Sim

Equipment

1 Saucepan

Ingredients

A splash of sunflower or vegetable oil
2 tablespoon of tomato paste
¼ onions
2 teaspoon of ground cumin
1 cup of water or vegetable stock
1 teaspoon of paprika
1 teaspoon of garlic powder
Salt to taste
1 can of black beans

Instructions

Heat a splash of oil in a medium pot. Add onions and cook for 2-3 minutes on a low heat or cook until fragrant.
Next, add tomato paste, stir and cook on medium heat for one minute. Once this is done, add ground cumin, stir and cook for another minute.
Then, pour in a cup of water or vegetable stock, add garlic powder, salt to taste, and paprika and stir. Bring the mixture to a boil, then cook on low to medium for 5-7 minutes.
Finally, add the black beans to the mixture, stir and let it cook on low to medium 7-10 minutes. Let the stew simmer on for 2-3 minutes and remove from the stove.
Serve this delicious black bean stew with tortilla, and sour cream, and garnish with coriander, chilies, and red onions.

Notes

Black beans: You can use dried or precooked beans instead of canned beans. To cook dried beans, follow the instructions on the packaging.
Onion: Feel free to swap white onions with red onions or onion powder.

Garlic: For a richer garlic flavor, add fresh garlic instead of garlic powder.

Add-ins: Feel free to add any seasoning of your choice for more flavor or to alter the seasoning to suit your taste. For example, add more paprika if you want a spicy black bean stew. You can also add any meat or protein of your choice, like beef, chicken, or prawns, to the bowl!

Nutrition