Ropa Vieja-Style Vegetable Stew with Black Beans

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant stew featuring tender vegetables and black beans in a rich tomato-based sauce, inspired by Puerto Rican cuisine. This Puerto Rican-inspired vegetarian recipe, ready in about 65 minutes, pairs olive oil, yellow onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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

• 2 tbsp olive oil
• 1/2 cup diced yellow onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 1/4 cup diced green bell pepper
• 3 cloves, minced garlic
• 1 (14 oz) can diced tomatoes
• 1 (15 oz) can, rinsed and drained black beans
• 1 cup vegetable broth
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 2 cups (zucchini, yellow squash, green beans, sliced) mixed vegetables
• 1/4 cup chopped fresh parsley
• 2 tbsp lemon juice

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced yellow onion, 1/2 cup diced carrots, 1/2 cup diced celery, and 1/4 cup diced green bell pepper. Cook 10 minutes until softened, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and cook 1 minute until fragrant. Stir in 1 (14 oz) can diced tomatoes, 1 (15 oz) can rinsed black beans, 1 cup vegetable broth, 1 tsp dried oregano, and 1/2 tsp smoked paprika. Bring to a simmer and cook 15 minutes.
3. Step 3: Stir in 2 cups mixed vegetables (sliced zucchini, yellow squash, green beans) and cook 12 minutes until vegetables are tender but still crisp.
4. Step 4: Remove from heat, stir in 1/4 cup chopped parsley and 2 tbsp lemon juice. Adjust seasoning with salt and pepper if needed.
5. Step 5: Serve hot, garnished with extra parsley.