Another one of my all time favourite plant-based recipes. This one has got all the flavours and heat consistent with Mexican cooking as well as being is budget friendly and plant-based.
I have realised that I am starting to dislike describing my food as Vegan-friendly because it implies it is not friendly towards people that aren’t Vegan. I’m sticking with plant-based and my recipes are predominately plant-based but suitable for Vegans, Non Vegans and everything else in between!
Side note: does Vegan have a capital V or not? Unsure.
Anyways, back to Mexican inspired stews. So, for me, this is firm favourite because I always have an abundance of dried herbs and spices, diced tomatoes, lentils, onions and garlic (obviously) so for this meal, the only thing I have to go out and buy is the single carton of black beans. My go to for this is Sainsbury’s So Organic Black Beans Carton (380g) which is 75p.
This recipe is so easy to make and so easy to prepare and the below measurements feed 4 people comfortably.
Oil for sautéing onions
2 cloves garlic minced
1 yellow onion diced
2 carrots diced (optional)*
1 tin chopped tomatoes
1 cup dried lentils
1 tin black beans drained
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. black pepper
1/2 tsp. sea salt flakes
1 tsp. crushed red pepper
4 cups broth made with stock cube
*Substitute carrots for peppers, broccoli, kale. Whatever you prefer.
- Sauté onions until transparent, add garlic and carrots and continue sautéing until tender
- Add all of the remaining ingredients in any which way order you see fit, stir and cover
- Bring to a boil over medium heat then reduce heat to a simmer and cook until lentils are tender. Roughly 25-30 minutes
- Bon Appetit
You can make this fancier by serving with tortilla chips and a coriander or lime garnish but it’s not necessary. I feel that vegans and non-vegans alike will enjoy this recipe as it’s not dissimilar to our beloved Chili Con Carne- the Tex Mex favourite popular with all the moms out there.
FYI, per serving, this meal will bring you: 27g carbs, 12g protein, 2g fat, 11g fibre, 47mg calcium and 4mg iron. Cost wise it is around 50p per serving.
I’d love to hear your thoughts on this recipe and any enhancements you may have made. Let us know in the comment section.
Peace to the planet and peace to your pockets!
Love always, The Humble Avocado x x