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Mexican black bean and corn stew with crispy tortilla Recipe

Ingredients for people

  • Black beans cooked : 800 g
  • Sweetcorn : 300 g
  • Green pepper(s) : 1 whole
  • Onion(s) : 1 whole
  • Garlic clove(s) : 3 whole
  • Red chilli powder : 1 Tsp
  • Ground cumin : 1 Tsp
  • Ground coriander : 0.5 Tsp
  • Ground cinnamon : 0.25 Tsp
  • Dried oregano : 0.5 Tsp
  • Smoked paprika : 0.5 Tsp
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 4 Turn
  • Olive oil : 50 ml
  • Tomato paste : 75 g

  • For the garnish(es)
  • Spring onion(s) : 2 whole
  • Soured cream : 100 g
  • Fresh coriander : 0.5 bunch

  • For the rest of the recipe
  • Plain flour : 350 g
  • Polenta : 100 g
  • Olive oil : 75 ml
  • Water : 300 ml
  • Maldon salt : 3 pinch(es)
  • Sunflower oil : 75 ml
  • 1

    Trim the top from the onion, peel, and dice.

    Peel and crush the garlic cloves, and mince.

    Dice the green pepper so that it is about the same size as the sweet corn.

    Drain the black beans. Rinse the beans under cold running water. Set aside.

    In a large pan, heat the olive oil and start frying off the onion and green pepper. Sweat out the vegetables until the onion is translucent.

    When the onion is thoroughly softened, add the garlic along with all the spices. Stir for about 2 minutes before adding the tomato paste. Stir for a further 2 minutes, then throw in the drained black beans and the sweet corn.

    If the stew looks a little dry add some water or vegetable stock if you prefer.

    Turn down the heat so that the stew is gently simmering, and leave to cook out for 10 minutes.

    Adjust the seasoning if necessary.

    Serve with a dollop of the soured cream and some crusty bread warmed tortillas.

  • 2For the garnish(es)

    Wash and trim the fresh coriander and spring onions. Chop finely.

    Stir the herbs into the soured cream, and set aside until needed.

    If you feel the need for an extra protein boost, crumble some crispy bacon on top.

  • 3For the tortilla

    In a mixing bowl, combine the plain flour, polenta, olive oil and Maldon salt.

    Slowly add the water until you obtain a firm dough: you may need to adjust the amount of water, depending on how dry the flour is.

    Tip the ball of dough out onto your work surface and knead for 8-10 minutes, until you obtain a smooth dough that no longer sticks to the table or your hands.

    Cover the dough, and leave to rest for 15 minutes at room temperature or a minimum of 30 minutes in the fridge.

    When you are ready to serve your tortilla, break off the dough into balls about the size of a ping-pong ball, and roll out as thinly as possible: you may need to sprinkle the dough with some flour if it is sticky.

    Heat the sunflower oil in a frying pan over a medium-high heat. Fry off the tortillas until golden brown on both side, drain onto some paper towel and serve while still warm.

Chef's tip

«If you can find dried Epazote, add a teaspoon to the stew: this Mexican herb is said to aid in the digestion of beans.»

This hearty stew will warm your cockles and stick to your ribs! It is filling, tasty, and tastes even better the next day.

Rate this recipe :

(2 votes)

  • Preparation  20mins
  • Cooking time  15mins
  • Rest time  15mins