One-Pot Mexican Black Bean & Risoni Stew
with Tortilla Chips & Cheddar Cheese- Gluten
- Wheat
- Milk
- Soy
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Wheat
- Gluten
Even meat lovers will approve of this stick-to-your ribs veggie soup. The black beans and rice-shaped risoni pasta make it extra hearty while two of our trusty seasonings together add a rich and fiery depth of flavour - which the cooling sour cream cuts through like a treat. Bring it altogether with a sprinkle of cheese, plus a good handful of crushed corn chips in lieu of croutons. *Unfortunately, this week's corn chips were in short supply, so we've replaced them with tortilla chips. Don't worry, the recipe will be just as delicious!*
Ingredients
1
tomato
½ tin
black beans
1 bag
soffritto mix
1 sachet
vegetable stock powder
1 packet
risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 bag
baby spinach leaves
1 packet
Light Sour Cream
(Contains: Milk;)
6
mini flour tortillas
(Contains: Gluten, Wheat, Soy; May be present: Soy, Milk.)
1 sachet
Mexican Fiesta spice blend
1 packet
Cheddar cheese
(Contains: Milk;)
1 tub
garlic paste
1 sachet
Tex-Mex spice blend
(May be present: Soy, Wheat, Gluten.)
Not included in your delivery
olive oil
2.5 cup
water
1 tsp
brown sugar
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Slice mini flourtortillas into quarters. • Divide between two lined oven trays (don't worry if they overlap). • Drizzle with olive oil, turn tortilla quarters to coat and season with salt. Bake until lightly golden and crispy, 8-10 minutes. • Meanwhile, roughly chop tomato. • Drain and rinse black beans (see ingredients).
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix, stirring occasionally, until softened, 4-5 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add tomato, black beans, Mexican Fiesta spice blend, Tex-Mex spice blend and garlic paste and cook until fragrant, 1-2 minutes.
• Stir in vegetable stock powder, risoni, the water and the brown sugar until combined. Bring to a boil, then reduce heat to medium. • Cover with a lid and simmer until soup is thickened and risoni is tender, 10 minutes. • Remove from heat. Stir in baby spinach leaves and the butter until spinach is wilted, 1 minute. Season to taste.
TIP: Stir the soup every 3-4 minutes to mix the ingredients well.
• Divide one-pot Mexican black bean and risoni stew between bowls. • Sprinkle with shredded Cheddar cheese. Top with light sour cream. • Top with tortilla chips to serve. Enjoy!
