Mexican Burrito Stew

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I’ve seen these mixtures of ingredients go in burritos, but I don’t think I’ve seen them made into a stew yet, and I’ve been obsessing with stews lately, just loving the delicious, thick soup that fills me up, rather than leaving me wanting more.

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So yes, I researched for what usually goes into a Mexican burrito, and came up with this. You can probably serve this with tortillas or tortilla chips. I would have, if I hadn’t hungrily eaten them a few days ago like a pig!

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I actually recommend back beans over kidney beans, but sadly that didn’t really exist in the house too, but they’re about the same colour anyway, so nobody can tell, right? (Shhhh!) I always see black beans and corn together, it looks like an awesome combination.

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Other possible things you can add after the stew is made, are avocado slices, and anything else that you can usually see. Perhaps even RICE! Haha, I always love eating rice with everything, sometimes I even find it hard to eat veggies without rice.

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Mexican Burrito Stew

1 tablespoon extra light olive oil
1 medium-small red onion
2 cloves garlic
1 small red bell pepper
3/4 cup frozen corn
1/2 teaspoon Himalayan/sea salt
1 can diced tomato (no salt added)
1 cup water
1 can cannellini beans
1 can red kidney beans or black beans
1 tablespoon lime juice
1 tablespoon white wine
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon chipotle pepper
A few sprinkles ground pepper
1 jalapeno pepper
2-3 sprig cilantro or parsley
Fresh romaine lettuce (to serve)

Peel the onion and garlic, then dice it into small cubes. Put the diced onion and garlic in a medium sized saucepan, and add a tablespoon of extra light olive oil. Turn the heat to medium high-high (5-6 or 6) and saute the onions for 8-10 minutes, until they start to brown.

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Meanwhile, dice the bell pepper into small cubes as well, and add it with the frozen corn in a bowl.

Open the can of diced tomato to have it ready, then open the two cans of beans and drain out all the liquid. Give it a rinse, then drain out any water and keep it on the strainer ready to go.

Once the onion has browned, add the bell pepper, corn and salt. Give it a good stir and cook it for about 3 minutes.

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Add the diced tomato, water and beans, give it another good stir for about a minute.

Then, turn the heat on high and add the lime juice, white wine and spices, including chili powder, cumin, oregano, onion and garlic powder, chipotle pepper and ground pepper.

Stir again, let everything cook on high heat for about 4-5 minutes, then turn the heat to medium low (4) and cover with a lid. Let it simmer for about 10 minutes, then take off the lid. Be sure to stir once in a while.

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Meanwhile, chop the jalapeno pepper and remove all the seeds and white parts in the middle. Chop the cilantro/parsley into very small pieces as well.

After cooking with the lid off for 20 minutes (with stirring of course), then add the jalapeno pepper and stir. Simmer for another 3-5 minutes, and turn the heat off. Add the cilantro/parsley and give it a quick stir. Serve with romaine lettuce leaves or anything you’d like.

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Note: If you don’t like the stew to be too spicy, decrease the amount of chili powder by half, and be sure there is absolutely no seeds in the jalapeno pepper. You may also want to add less of the chipotle pepper as well.

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Mexican Burrito Stew
Serves: 4
 

Ingredients
  • 1 tablespoon extra light olive oil
  • 1 medium-small red onion
  • 2 cloves garlic
  • 1 small red bell pepper
  • ¾ cup frozen corn
  • ½ teaspoon Himalayan/sea salt
  • 1 can diced tomato (no salt added)
  • 1 cup water
  • 1 can cannellini beans
  • 1 can red kidney beans or black beans
  • 1 tablespoon lime juice
  • 1 tablespoon white wine
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon chipotle pepper
  • A few sprinkles ground pepper
  • 1 jalapeno pepper
  • 2-3 sprig cilantro or parsley
  • Fresh romaine lettuce (to serve)

Instructions
  1. Peel the onion and garlic, then dice it into small cubes. Put the diced onion and garlic in a medium sized saucepan, and add a tablespoon of extra light olive oil. Turn the heat to medium high-high (5-6 or 6) and saute the onions for 8-10 minutes, until they start to brown.
  2. Meanwhile, dice the bell pepper into small cubes as well, and add it with the frozen corn in a bowl.
  3. Open the can of diced tomato to have it ready, then open the two cans of beans and drain out all the liquid. Give it a rinse, then drain out any water and keep it on the strainer ready to go.
  4. Once the onion has browned, add the bell pepper, corn and salt. Give it a good stir and cook it for about 3 minutes.
  5. Add the diced tomato, water and beans, give it another good stir for about a minute.
  6. Then, turn the heat on high and add the lime juice, white wine and spices, including chili powder, cumin, oregano, onion and garlic powder, chipotle pepper and ground pepper.
  7. Stir again, let everything cook on high heat for about 4-5 minutes, then turn the heat to medium low (4) and cover with a lid. Let it simmer for about 10 minutes, then take off the lid. Be sure to stir once in a while.
  8. Meanwhile, chop the jalapeno pepper and remove all the seeds and white parts in the middle. Chop the cilantro/parsley into very small pieces as well.
  9. After cooking with the lid off for 20 minutes (with stirring of course), then add the jalapeno pepper and stir. Simmer for another 3-5 minutes, and turn the heat off. Add the cilantro/parsley and give it a quick stir. Serve with romaine lettuce leaves or anything you’d like.


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One comment

  1. Sandy Halliday

    That dish looks so colorful Susanna it’s a feast for the eyes too! Although neither my husband or I are vegans we did go vegetarian for a year or so until my husband wanted to go back to eating meat. I still make some vegetarian or vegan dishes from time to time and as he likes spicey food your recipe looks ideal. We would have it with brown rice. Rice and beans together make for good protein.

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