Adelita's Vegetable and Bean Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting, nutrient-packed stew featuring a medley of seasonal vegetables and black beans in a savory tomato broth, garnished with fresh cilantro. Named after the iconic corrido 'La Adelita,' this vegetarian dish is a tribute to the women of the Mexican Revolution. This mexican (vegetarian) ready in about 50 minutes pairs soaked overnight dried black beans, diced onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Mexican cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Drain and rinse 1 cup soaked dried black beans. In a large pot, combine the beans, 1 diced onion, 2 diced carrots, 2 diced celery stalks, 1 diced zucchini, 1 cup corn kernels, 1 can (14 ounces) diced tomatoes, 4 cups vegetable broth, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil over medium-high heat.
  2. Step 2: Reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally, until the beans are tender and vegetables are cooked through.
  3. Step 3: Uncover and simmer for an additional 30 minutes to allow flavors to meld and the stew to thicken to a hearty consistency.
  4. Step 4: Remove from heat and stir in 2 tablespoons fresh cilantro. Serve hot with extra cilantro garnish.

Frequently asked questions

How long does Adelita's Vegetable and Bean Stew take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Adelita's Vegetable and Bean Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced onion from drying out.

Can I substitute ingredients in Adelita's Vegetable and Bean Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Adelita's Vegetable and Bean Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Adelita's Vegetable and Bean Stew vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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