Name: Mexican corn and bean stew with tortillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 1 medium green capsicum (200g), sliced thinly; 1 medium brown onion (150g), sliced thinly; 1 cup (165g) fresh corn kernels; 3 medium tomatoes (450g), chopped coarsely; 420 gram canned kidney beans, rinsed, drained; 1 fresh small red thai (serrano) chilli, chopped finely; 8 corn tortillas, warmed

Mexican corn and bean stew with tortillas

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Serves 4

Prep

10M

Cook

30M

Total

40M

Ingredients

2 teaspoon olive oil

1 medium green capsicum (200g), sliced thinly

1 medium brown onion (150g), sliced thinly

1 cup (165g) fresh corn kernels

3 medium tomatoes (450g), chopped coarsely

420 gram canned kidney beans, rinsed, drained

1 fresh small red thai (serrano) chilli, chopped finely

8 corn tortillas, warmed

Method

1.Heat half the oil in large frying pan and cook capsicum, stirring until just tender. Remove from pan.

2.Heat remaining oil in same pan and cook onion and corn, stirring until onion softens. Add tomato, beans and chilli and simmer uncovered for 10 minutes.

3.Stir capsicum into tomato mixture and serve with warm tortillas.

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Ingredients

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