Adelita's Vegetable and Bean Stew
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-inspired 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.
Ingredients
- 1 cup, soaked overnight dried black beans
- 1, diced onion
- 2, diced carrots
- 2 stalks, diced celery
- 1, diced zucchini
- 1 cup corn kernels
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable broth
- 2 cloves, minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons, chopped cilantro
Instructions
- 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.
- Step 2: Reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally, until the beans are tender and vegetables are cooked through.
- Step 3: Uncover and simmer for an additional 30 minutes to allow flavors to meld and the stew to thicken to a hearty consistency.
- Step 4: Remove from heat and stir in 2 tablespoons fresh cilantro. Serve hot with extra cilantro garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
