Mexican style vegan black bean stew

imageWith all these ingredients it could only be vegan black bean stew with tacos. So easy to make but packed with loads of flavour and texture.

Black Bean Stew

1 can of black beans

1 onion chopped

1 carrot chopped

1 stick of celery chopped

large handful of mushrooms sliced

half a yellow pepper chopped

handful of mini sweetcorn sliced

3 garlic cloves crushed

1 red chilli chopped

1 teaspoon of smoked paprika

1 teaspoon of cumin

1 teaspoon of coriander

salt and pepper

spray of oil

taco shells

Violife cheese sliced

spray pan with oil and cooked onions, carrots and celery for 5 minutes then add mushrooms, peppers, sweetcorn, garlic, and spices. cook for a further five minutes then add tomatoes and 2 cups of water, cook slowly over a low heat for twenty minutes. Season to taste.

While the stew is cooking make the side dishes

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 Salad

Shred some lettuce

chop up 2 spring onions, 2 tomatoes and 3 inches of cucumber adding salt and pepper and a squeeze of lime.

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Avocado cream

Mash 1 avocado and add lemon and salt.

Cashew sour cream

1 cup of cashews

1 and a half cups of water

Half a lemon

Salt and pepper

Add the water to the cashews and place in the microwave for 4 minutes. Allow to cool then add lemon and salt and pepper, blitz with a hand blender.

Place the taco shells into the oven for 4 minutes on a medium heat.

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load the plate and enjoy.