One-Pot Mexican Veg

  • Oct 15, 2017

One Pot Mexican Veg

One of the (only) things we dislike about cooking is having to interrupt post-meal cosiness with thoughts of washing up. That’s why UCOOK’s One-Pot Mexican Veg really spoke to us on the convenience front, but also because it promised full-flavoured Mexican goodness in the space of 20 minutes.

While simple, the trick to this dish is patience. In a rush to get all the veg in the pot, we let the gentle simmer turn into a slightly fiercer bubble which meant that more of the tomato base evaporated. Luckily, it still tasted really delicious and there was enough sauce to go around (although, a few nachos were lost to stress eating over this time – the crunch really helped).

Speaking of crunch, we loved how the peppers added texture to the dish, and when combined with the creamy guacamole, the smooth sour cream, and more-ish Montasia cheese, the overall effect was seriously satisfying. Almost as satisfying as getting to use a nacho as a fork.

Order yours here – and look out for the next Mexican treat we have coming to you later this week!


  • 240g Kidney Beans, de-seeded and diced
  • 120g Chickpeas, drained and rinsed
  • 400g Mexican Cooked Tomato
  • 40g Grate Puglia Montasia Cheese
  • 3g Parsley
  • 160g Santa Anna Corn Nachos
  • 60ml Sour Cream
  • 60ml Guacamole
  • 10ml Vegetable Stock
  • 10ml Cumin
  • 10ml Coriander
  • 1 Lime
  • 1 Green Pepper
  • Olive Oil
  • Cooking Oil
  • Salt & Pepper
  1. Rinse and roughly chop your parsley, it doesn’t have to be perfect.
  2. In a large pan, over medium heat, add a dash of cooking oil. Add the vegetable stock, cumin and Mexican tomato mix. Bring to a simmer for 4-5min, stirring to combine.
  3. Add your green pepper and cook for a further 2min, stirring until your sauce has thickened. Approximately another 4-5min.
  4. Once you have thoroughly rinsed your chickpeas and beans add to your tomato mixture and cook for a further 2-3min. Season to taste.
  5. While your Mexican tomato mixture is cooking, ready your guacamole. Add the guacamole to a bowl with lime juice and a dash of olive oil. Season to taste.
  6. Plate your Mexican beans with guacamole, sprinkle over your cheese, dollop of sour cream and final seasoning. Garnish with parsley and serve with Santa Anna corn nachos for the ultimate dipper.
  7. Enjoy!