Mexican Vegetable Stew with Corn
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 Zucchini
- 1 Bell pepper (yellow)
- 1 Bell pepper (green)
- 2 large Sweet potato
- 200 grams Kidney beans (canned, drained)
- 200 grams White bean (canned, drained)
- 2 red chili peppers
- 200 grams Corn kernel (canned, drained)
- 3 Tomatillo
- 2 red onions
- 2 Tbsps Corn oil
- salt
- 3 Tbsps Mexican Salsa verde
Preparation steps
1.
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.
2.
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.
3.
Sprinkle vegetable stew with green salsa and serve hot.
