Slow cooker recipes are so handy. Just get some ingredients and throw them into the crock pot and you can have a super healthy slow cooker Mexican bean stew ready in 6 hours. If you don’t have a slow cooker then pop them in a large casserole dish and cook in the oven or on the hob for an hour or so at a low heat. This dish is all in one and is packed with veg and good stuff. Serve on it’s own, with tortillas, sour cream and fresh coriander. Add grated cheese or tortilla chips – there are lots of ways to jazz it up. Can be taken for lunch at work the next day too! If you are vegan, then a spoon of coconut yoghurt and some vegan cheese will be lovely on this.
Ingredients
- Beans – 1 can of black or kidney or canellini beans drained and rinsed
- 3 or 4 sweet potatoes, peeled and cubed ito 2cm pieces approx.
- 1 x 400g tin of chopped tomatoes
- Can of sweetcorn – 200g or so
- 1 x chopped onion
- 1 x finely chopped red chilli
- 400mls water
- 1 tablespoon cumin
- 1/2 cup quinoa – about 100g
- Vegetarian stock cube/stock pot
Method
Add all ingredients to slow cooker. Stir well to combine and cook on low for 6 hours. Serve solo or add rice, creme fraiche, grated cheese, tortilla chips, chopped fresh coriander in combination. This slow cooker Mexican bean stew is vegan unless you add any dairy extras to it. I think it tastes super with chopped coriander and a dollop of cream or coconut yogurt on top. As with most things in life, a sprinkle of grated cheese also adds another dimension of flavour.
If you enjoyed this recipe, I have a lovely roast vegetable lasagne recipe that you might like: https://cookingwithfi.com/roasted-vegetable-lasagne