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Mexican Vegetable Stew with Corn

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Mexican Vegetable Stew with Corn
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easy
Difficulty
50 min.
Preparation
Ingredients
Preparation

Ingredients

for 4 servings
1
1
Bell pepper (yellow)
1
Bell pepper (green)
2
200 grams
Kidney beans (canned, drained)
200 grams
White beans (canned, drained)
2
200 grams
corn kernels (canned, drained)
3
2
red Onions
2 tablespoons
3 tablespoons
Mexican Salsa verde
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Preparation steps

Step 1/3

Rinse zucchini, cut into quarters lengthwise and then into medium pieces. Rinse peppers, halve and remove seeds and ribs, cut into large pieces. Halve chile peppers lengthwise, remove seeds and cut into thin rings. Rinse tomatillos and cut into wedges. Peel sweet potatoes and cut into cubes. Peel onions and cut into wedges.

Step 2/3

Heat oil in a large pot and saute onions until soft. Add sweet potatoes, bell peppers and zucchini. Cover and simmer on medium heat for 15-20 minutes. Stir often. When sweet potatoes are cooked, add kidney beans, white beans, corn and chile peppers. Cover and simmer for further 6 minutes. Season with salt.

Step 3/3

Sprinkle vegetable stew with green salsa and serve hot.

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