Mexican Beanstew with Guacamole

Mexican Beanstew with Guacamole

Enjoy our vegan recipe Mexican Beanstew with Guacamole by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories3385 kJ (809 kcal)
Protein28 g
Fat16 g
Carbohydrates122 g
Fiber25 g

Utensils:

cutting board, bowl, chef's knife, cooking spoon, fork, pot

Recipe instructions:

1

Bring rice, vegetable broth, kidney beans, corn, and tomatoes to a boil.

  • ½ cup Rice
    ½ cup Rice
  • 1 ⁠¼ cups Vegetable broth
    1 ⁠¼ cups Vegetable broth
  • ¾ cup Kidney beans, canned
    ¾ cup Kidney beans, canned
  • 1⁄3 cup Sweet corn, canned
    1⁄3 cup Sweet corn, canned
  • 7.1 oz Tomatoes, diced, canned
    7.1 oz Tomatoes, diced, canned
2

Finely chop the garlic and add to the pot with the crushed peppers, cumin, cocoa, and cinnamon.

  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
  • ½ tsp Crushed pepper
    ½ tsp Crushed pepper
  • ½ tsp Cumin, ground
    ½ tsp Cumin, ground
  • ½ tsp Cocoa powder
    ½ tsp Cocoa powder
  • ¼ tsp Cinnamon, ground
    ¼ tsp Cinnamon, ground
3

Season with salt and pepper. Put the lid on the pot and let simmer on low heat for approx 20 minutes. Stir ocassionaly.

  • Salt
    Salt
  • Black pepper
    Black pepper
4

Peel and remove the pit from the avocado, put in a bowl and mash with a fork.

  • ½ Avocado (~ 3.5 oz)
    ½ Avocado (~ 3.5 oz)
5

Finely chop the tomato and onion, add to the bowl and mix well.

  • ½ Tomato (~ 2.1 oz)
    ½ Tomato (~ 2.1 oz)
  • ½ Onion, red (~ 1.5 oz)
    ½ Onion, red (~ 1.5 oz)
6

Season with salt, pepper, and lemon juice.

  • Salt
    Salt
  • Black pepper
    Black pepper
  • ½ Lemon (~ 1 oz)
    ½ Lemon (~ 1 oz)
7

Coarsely chop the cilantro. Serve the rice and top with guacamole and cilantro.

  • 1 twig of Cilantro, fresh or frozen (~ ½ tsp)
    1 twig of Cilantro, fresh or frozen (~ ½ tsp)
8

Enjoy your meal!