Mexican pepper pan
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 1 red and green peppers (approx. 200 g each)
- 1 Onion
- 1 jar(s) (425 ml; separation weight: 255 g) Kidney Beans
- 2 TABLESPOONS Oil
- 1 can(s) (425 ml) Vegetable maize (section 285 g)
- 1/8 l Vegetable broth (instant)
- 150 ml Tomato-chili sauce
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp Sweet peppers
- 1/2 Covenant. Chives
- 1 package (200 g) sour cream
- 7-10 Tbsp Parsley
Directions
- 1
Clean, wash and cut the peppers into pieces. Peel and finely chop the onion. Wash and drain the beans. Heat the oil in a pan, fry the peppers in it for about 8 minutes at medium heat, add the onions, red beans and corn and fry for about 3 minutes.
- 2
Deglaze with vegetable stock and tomato chili sauce, bring to the boil and season with salt, pepper, sugar and sweet paprika. Wash the chives, dab dry and cut into small rolls. Stir the chives into the sour cream and season with salt and pepper.
- 3
Serve the pepper pan with a dollop of sour cream and garnished with parsley if you like. Remaining sour cream extra is enough. Tortilla chips taste great with it.
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