Mexican spiced bean & vegetable stew with cauliflower rice

Mexican spiced bean & veg stew with cauliflower rice

A healthy veggie stew recipe that's easy to make and sure to be a family favourite

By , 21 September 2015

(4 votes)

Mexican spiced bean & veg stew with cauliflower rice
  • 30 Mins
  • Serves: 1
  • Price: £1.57 per serving
Nutritional Info
Each 469g serving contains
  • Energy

    1021KJ

    244KCAL

    12%
  • Fat

    13.6g

    low

    19%
  • Saturates

    1.9g

    low

    10%
  • Sugars

    1.9g

    low

    2%
  • Salt

    0.47g

    low

    8%
4
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 218kJ/52kcal.
Ingredients
  • 1 tbsp olive oil
  • 1/2 red onion, sliced
  • 1 clove garlic, crushed
  • 1/4 tsp mixed dried herbs
  • 1/4 tsp paprika
  • 1/4 tsp ground cumin
  • 1 red pepper, de-seeded and sliced
  • 50g frozen sweetcorn
  • 50g frozen broad beans
  • 400g can of red kidney beans, rinsed and drained
  • 4 cherry tomatoes, chopped
  • 1 tbsp Chosen by you Tomato Ketchup
  • Asda Cauliflower Rice, to serve
Method
  • Heat the oil in a pan and cook the onion for 5 minutes. Add the garlic, herbs and spices, and cook for 5 minutes more, stirring.

  • Reduce the heat and add the pepper. Cook for 5 minutes.

  • Stir in the other ingredients. Cook for a final 10 minutes.

  • Serve the stew with the cauliflower rice.