Vegan Mexican Black Bean Stew

This was delicious. The pic isn’t that great because I wasn’t expecting to write about it, but when I started eating it, I really loved how flavorful it was and stopped eating to take a picture so you could see what it looked like. Lately I’ve trying to figure out why I gain weight when I eat vegetarian, so I’ve been trying to see if upping my protein will change that. When I eat meat, I get lean and stomach lines, so I’m just wondering if I eat vegetarian and vegan proteins, I can get the same results. This vegan, Mexican, black bean stew was an attempt on trying to get in a bunch of protein for my dinner.

It tastes fantastic on its own, but can see it being used as a dip for chips and pitas, or even as a vegan Sloppy Joe. Top with sour cream and shredded cheese if you wish, but really, it packs a delicious punch without anything else.

Ingredients for two big bowls

1 can of black beans with liquid

¼ of a medium onion diced

1 bell pepper diced (I had yellow)

1 packet of taco seasoning

1/2 can of corn

1 small can of Rotel

1/3 a 28 oz can of crushed tomatoes

Worcestershire sauce (I put in around 8 shakes)

1/4 cup of chopped, fresh cilantro

3 TBS of sweet relish

Now What?

Sauté the onions and peppers until slightly browned. Pour the beans and Rotel into the pot. Use a potato masher and mash the beans a little. Pour in the rest of the ingredients and mix well. Cover and simmer for 10 minutes.

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Joyce Huang