Mexican Bean Stew

A yummy healthy filling Mexican Bean Stew for those winter nights.

Ingredients:
1 tbsp Oil
1 large Chopped Onion
400g pimento Peppers drained and chopped
1 Red Pepper
2 tsp Oregano
2 tsp Coriander
2 Garlic Cloves crushed
800g Cooked Black Eyed Beans (2 cans)
500 g Tinned Tomatoes
400 g Cherry Tomatoes (Can)
3 tsp Tabasco
Pinch Sugar/sweetener
Pinch Salt
1/2 tsp Black Pepper
1 individual Avocado Pear
Juice of 1 Lemon
4 tbsp Low fat Yogurt
Baked tortilla strips

 

Heat oil over medium heat and cook onions until they are soft.

IMG_1436Add the pimento, red pepper, oregano, coriander and garlic and cook for another few minutes.

IMG_1441Stir in the beans, tomatoes, Tabasco sauce, salt, pepper and sugar. Stir well and allow to simmer over low heat for 15mins.

IMG_1443

Chop the avocado into small chunks and soak in the lemon juice with a little salt and pepper.

IMG_1518Serve the stew in a bowl and top with a little lemon avocado, spoon of yogurt and a few strips of baked tortilla.

This recipe is 10 Pro-points ( Weight Watchers)

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