BLACK BEAN STEW with Mexican Cheese Blend, Sour Cream & Scal

• portions: 2
• temps actif: 5
• temps total: 25

Ingrédients

1 onion

1 scallions

1 clove garlic

1 can black beans

1 tomato

Southwest blend

Tomato paste

Tex-mex paste

Veggie stock

Shredded Mexican cheese

Sour cream

1 Long green pepper

Salt

Pepper

Cooking oil

Instructions

1. Wash and dry produce. Halve, peel, and finely dice onion. Core, deseed, and dice green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic. Dice tomato. Drain beans over a small bowl, reserving liquid.

2. Heat a large drizzle of oil in a large pot over medium-high heat. Add onion, green pepper, and scallion whites. Cook, stirring, until softened, 4-5 minutes. Stir in garlic and Southwest Spice Blend; cook until fragrant, 30 seconds.

3. Stir diced tomato, tomato paste, and ¾ of the Tex-Mex paste (use all the Tex-Mex paste if you like things spicy!) into pot until slightly darkened in color, 1 minute.

4. Stir beans, stock concentrate, 1¾ cups water, and ¼ cup reserved bean liquid (3 cups water and ½ cup reserved bean liquid for 4 servings) into pot. Bring to a boil and cook, stirring occasionally, until thickened, 5-8 minutes. (Psst— stew thickness is a personal choice! If you want yours thicker or thinner, simmer for a little more or a little less time. After all, you're the chef.) Turn off heat. Taste and season with salt and pepper.

5. Divide stew between bowls and top with cheese, sour cream, and scallion greens.

Notes

Can add ground beef or turkey

Nutrition

• Calories: 640