This one-pot meal will sooth your Mexican-food cravings – I promise! Add some hot sauce, avocado and tortilla chips to complete the dish. Based on a recipe by the Minimalist Baker.
Macros (avocado and tortillas):
- 1 onion, diced
- 1 clove garlic, minced
- 1 tsp salt & pepper
- 4 carrots, diced
- 400g sweet potato, diced with skin on
- 100g chopped zucchini squash
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1½ tsp garlic powder
- 1½ tsp smoked paprika
- 1 (400g) can black beans, drained
- 1 can red kidney beans, drained
- 1 can chickpeas, well rinsed and drained
- 1 can diced tomatoes in juice
- ½ cup (125g) tomato sauce
- 500ml vegetable broth
- 2 Tbsp maple syrup
- 1 Tbsp hot sauce (optional)
- FOR SERVING
- Tortilla chips
- 300g corn kernels (from a can or frozen and steamed)
- Hot sauce or salsa
- Avocado, sliced
- Step 1 Heat a large pot over medium heat. Add a bottom of water and the onion & garlic. Season with a pinch each of salt and pepper. Cook for 4–5 minutes.
- Step 2 Add the carrots, sweet potatoes, and zucchini. Season again with a healthy pinch of salt and pepper and the chili powder, cumin, garlic powder, and smoked paprika.
- Step 3 Cook over medium heat for 3–4 minutes.
- Step 4 Add all the beans and chickpeas, tomatoes,
- Step 5 tomato sauce, vegetable broth, maple syrup, and hot sauce.
- Step 6 Bring to a low boil, then reduce the heat to low and
- Step 7 simmer. Cover and cook for at least 30 minutes.
- Step 8 Serve hot with toppings. Leftovers will keep covered
- Step 9 in the refrigerator for 4–5 days.