Mexican Food Recipes
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A Simple Bean and Mexican Vegetables Stew
Mexican vegetables are often called for in Mexican recipes because this cuisine features fresh produce, which includes herbs as well as vegetables, in so many of its recipes. There are various types of Mexican vegetables to choose from including bell pepper, onion, carrot, squash, pumpkin, potato, corn and more. Mexican vegetables liven up recipes, both in terms of color and flavor, and they add nutritional value, making the meal more filling without adding extra calories.
In the following recipe, Mexican vegetables are combined with kidney beans, salsa, herbs, chili powder, broth and more to make a hearty and satisfying Mexican stew recipe. The stew is served with cilantro noodles, which is an unusual side dish for a Mexican stew but these noodles are flavored with fresh cilantro and oregano, as well as Mexican cheese, garlic, lime juice and more, making them very flavorful and a nice change from tortillas or rice.
If you are looking for a healthy yet delicious Mexican stew recipe, in which you can use various types of Mexican vegetables, the following Mexican vegetables and bean stew is a great dish to make and the whole family will enjoy it.
Mexican Vegetables and Bean Stew with Cilantro Noodles
Ingredients -
1 chopped onion
1 cup green beans
14 oz can corn kernels, drained
1 tablespoon canola oil
8 oz chopped mushrooms
½ cup tomatillo salsa
1 teaspoon Mexican oregano
2 teaspoons cumin
2 teaspoons ancho chili powder
3 minced cloves garlic
1 chopped red bell pepper
15 oz can kidney beans, drained
2 cups chicken or vegetable broth
28 oz can tomatoes in juice
Hot sauce, to taste
Salt and black pepper, to taste
For the Cilantro Noodles:
Half a package cracked black pepper fettuccini
1 tablespoon chopped oregano
¼ cup chopped cilantro
1 crushed clove garlic
⅔ teaspoon lime juice
¼ teaspoon black pepper
Grated zest from ½ lime
¾ cup crumbled queso fresco or grated Mexican cheese blend
¼ cup extra virgin olive oil
Preparation:
Heat the oil in a big pan over a moderate heat.
Add the onion, bell pepper and mushrooms and sauté for 10 minutes or until everything is tender and starting to turn brown.
Stir in the cumin, oregano, ancho chili and garlic and sauté for half a minute.
Add the tomatoes, green beans, broth, salsa, and kidney beans and bring the mixture to a boil.
Turn the heat down to a simmer and cover the pan.
Simmer the mixture for half an hour.
Cook the pasta according to the instructions on the package, then drain it and toss it with the oregano, cilantro, garlic, lime juice, pepper, lime zest, cheese, and olive oil.
Take the lid off the stew pan, stir in the corn, and let the mixture thicken.
Season the stew and the noodles to taste, and then serve them together.
(Serves 4)
Photo Description:
This easy Mexican vegetables recipe features the flavors of kidney beans, corn, green beans, oregano, chili powder and more, for a nutritious and flavorful meal. The accompanying cilantro noodles are really tasty and the garlic, Mexican cheese and other flavorings all go so nicely with them. Noodles are not the most common Mexican side dish but if you fancy teaming your Mexican vegetables recipe with a different starch, try noodles seasoned with Mexican flavors for a nice change. You can adapt the recipe if you want but whatever types of Mexican vegetables you happen to use, this remains a very tasty and satisfying dish.
