One-Pot Mexican Bean, Halloumi & Veggie Stew
with Cheddar Cheese & Corn Chips- Milk
- Milk
- Sesame
- Soy
- May contain traces of allergens
This flavour combo is a beloved companion to many dishes like enchiladas, nachos and tacos. Let's add another one to the list with a Mexican flavoured soup! It won’t disappoint, in fact it may be the new way to eat beans, veggies and cheese.
Ingredients
1 packet
Soffritto Mix
1 sachet
Vegetable Stock Powder
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Corn Chips
(May be present: Milk, Sesame, Soy)
1 sachet
Mexican Fiesta Spice Blend
1 tin
Diced Tomatoes with Garlic & Onion
1 packet
Black Beans
1 packet
Halloumi
(Contains: Milk; )
2
Garlic
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
2 tsp
brown sugar
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Drain sweetcorn. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix and sweetcorn until tender, 6-7 minutes.
• Meanwhile, drain black beans. Finely chop garlic. Cut haloumi into 1cm-thick slices. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, Mexican Fiesta spice blend and black beans to the pan and cook until fragrant, 1-2 minutes.
• Stir in diced tomatoes with garlic & onion, vegetable stock powder and the water and brown sugar until combined. Bring to the boil, then reduce heat to medium. Simmer until slightly reduced, 2-3 minutes. • Remove saucepan from heat, then stir in the butter. Season to taste with salt and pepper. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Divide Mexican black bean, haloumi and veggie soup between bowls. • Sprinkle over shredded Cheddar cheese. • Serve with corn chips. Enjoy!
