Carrots aren't just great for your eyesight—they're packed with antioxidants, fiber, and vitamins that support overall health. This Mexican carrot stew from The Hip Vegetarian showcases their versatility in a hearty, flavorful dish.
Master our simple vegetable hack to stew carrots perfectly, then transform them into an authentic-tasting Mexican meal in minutes. As experienced recipe developers, we've tested this for balanced flavors and ease.
Read also: ‘Did you know this about carrots?‘
Ingredients
For 4 people
For the Mexican carrot stew
- 1x vegetable hack carrot (see below)
- 800 g canned diced tomatoes
- 400 g black beans, canned
- 300 g brown rice
- 150 g canned corn
- 125 g sour cream
- 15 g flat-leaf parsley
- 2 tsp Mexican spice mix
For the vegetable hack carrot
- 2 packs (600 g) AH Scraped Carrots
- 150 ml vegetable stock
- 2 tbsp sunflower oil
Preparation method
For the vegetable hack carrot
- Heat sunflower oil in a heavy-bottomed pan and add the scraped carrots. Stir-fry the carrots for 5 minutes on high heat.
- Add the vegetable stock to the pan, lower the temperature to medium-high and let the carrots simmer for another 10 minutes.
For the Mexican carrot stew
- Add the diced tomatoes, black beans, corn and Mexican spice mix to the pan with the stewed carrots of the vegetable hack carrot, stir well and let it simmer for 5 minutes on a low temperature.
- Cook the brown rice according to the instructions on the package and finely chop the parsley.
- Serve the brown rice with the Mexican carrot stew, sour cream and parsley.
Recipe and image: The Hip Vegetarian
