Description
Hearty Mexican black bean butternut squash stew celebrates robust flavors from central Mexico’s culinary landscape. Spicy, comforting ingredients blend perfectly, inviting diners to savor warm, nourishing spoonfuls of this soul-satisfying one-pot wonder.
Ingredients
Scale
Main Ingredients:
- 2 cups butternut squash, peeled and cut into ½ inch cubes
- 1 15-ounces can black beans, drained and rinsed
- 1 cup coconut milk
- 1 cup vegetable broth
Vegetables and Aromatics:
- 1 medium onion, chopped
- ½ medium red bell pepper, diced
- 3 cloves garlic, minced
- 2 green onions, chopped
- 1 cup tender collard greens, kale, or spinach, chopped (optional)
Seasonings and Extras:
- 1 tablespoon coconut oil
- 1 vegan bouillon (Edward & Son’s Not-Chick’n Bouillon Cubes)
- ½ teaspoon Italian seasoning
- 2 sprigs thyme
- ¼ teaspoon cayenne pepper
- 1 pinch of allspice (optional)
Instructions
- Warm a spacious cooking vessel over moderate-high temperature, drizzling in aromatic oil until shimmering.
- Introduce diced onions and vibrant bell peppers, sautéing until the onions become translucent and slightly softened.
- Incorporate minced garlic and delicate green onions, stirring quickly to release their fragrant essence and prevent burning.
- Gently fold in cubed butternut squash, robust black beans, Italian seasoning blend, and earthy thyme, ensuring each ingredient is evenly coated.
- Pour creamy coconut milk, rich vegetable broth, umami-packed bouillon cube, warming allspice, and fiery cayenne pepper into the pot, creating a luxurious base.
- Allow the mixture to reach a vigorous boil, then reduce the heat to a gentle simmer, letting the flavors meld and the squash tenderize for approximately 20 minutes.
- Introduce a handful of verdant leafy greens, stirring them into the stew and cooking for an additional 3-4 minutes until they wilt and brighten.
- Ladle the hearty stew into deep bowls, accompanied by fluffy brown rice and creamy avocado slices for a complete, nourishing meal.
Notes
- Meal prep magic happens when you chop veggies and pre-measure spices before starting cooking.
- Coconut milk adds creamy richness while balancing the warmth of cayenne and allspice perfectly.
- Plant-based protein powerhouse combines black beans and butternut squash for a hearty, nutritious meal.
- Optional toppings like sliced avocado or fresh cilantro can elevate the stew’s flavor and presentation.
- Cooking low and slow allows spices to develop deep, complex flavors throughout the dish.
- Leftover stew stores beautifully in refrigerator for 3-4 days, making it an excellent make-ahead meal option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 11 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 10 g
- Protein: 7 g
- Cholesterol: 0 mg