Hearty black beans and sweet corn make this smoky chipotle stew. Full of Mexican flavours for a hearty vego meal. Served with salsa and tortillas .
Looking for more vegetarian Mexican dishes?
Ingredients
Salsa
Method
1.Place beans in medium bowl, cover with water; stand overnight, drain. Rinse under cold water; drain. Place beans in medium saucepan of boiling water; return to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until beans are just tender.
2.Preheat oven to 200°C (180°C fan-forced).
3.Place chillies and the boiling water in small bowl; stand 15 minutes. Discard stalks; blend or process chilli and its soaking liquid until smooth.
4.Meanwhile, dry-fry cumin seeds in small frying pan, stirring, until fragrant.
5.Cook corn on heated oiled grill plate (or grill or barbecue) until browned lightly and just tender. When cool enough to handle, cut kernels from cobs with sharp knife.
6.Heat oil in large flameproof dish; cook onion, stirring, until soft. Add drained beans, chilli mixture, cumin, undrained tomatoes and half of the corn; bring to the boil. Cook, uncovered, in oven about 20 minutes or until sauce thickens.
7.Meanwhile, heat tortillas according to manufacturer’s instructions.
8.Combine remaining corn with salsa ingredients in medium bowl.
9.Serve stew with tortillas and salsa.
