![Spinach & Beans Chipolte Stew [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2015/07/Spinach-Beans-Chipolte-Stew-vegan-by-The-Flexitarian-82-300x300.jpg)
Spinach & Bean Chipotle Casserole [vegan]
This vegan spinach and bean chipotle casserole is just so delicious.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 800 g cans of white beans
- 260 g spinach leaves - washed & dried
- 800 g can of chopped tomatoes
- 100 g bulgur
- 1 onion
- 3 large garlic cloves - crushed
- 500 ml water
- 1 Tbsp fresh oregano leaves
- 1 tsp paprika
- 1 1/2 tsp ground cumin
- 1/2 to 1 chipolte
- juice of 2 limes
- bunch of coriander
- extra virgin olive oil
- salt & pepper
Instructions
- Heat some olive oil in a large saucepan.
- Fry the finely chopped onion, crushed garlic with paprika and cumin until golden and soft.
- Add the chopped tomatoes, bulgur, spinach and water. Add oregano and crushed chipolte.
- Bring to boil. Cook under medium heat until bulgur is cooked and liquid has thicken (around 15 mins).
- Rinse and drain the beans. Tip on top of spinach mixture.
- Cook for another 3 mins or so until the beans are hot.
- Add the lime juice. Season to taste.
- Serve with fresh coriander sprinkled on top and with some crusty bread.
Nutrition
Serving: 250gCalories: 287kcalCarbohydrates: 55gProtein: 18gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 242mgPotassium: 1352mgFiber: 14gSugar: 5gVitamin A: 4254IUVitamin C: 28mgCalcium: 224mgIron: 8mg