Go Back
Mexican Chipotle Tilapia and Black Bean Stew
Print Recipe Pin Recipe
Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 can (14.5 ounces) diced tomatoes
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 3 cups vegetable broth
  • 1 pound tilapia fillets, cut into 2-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
  • Stir in the garlic, chipotle peppers, cumin, and oregano. Cook for 1 minute until the garlic becomes fragrant.
  • Pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer.
  • Add the black beans, salt, and black pepper. Let the stew simmer for 10 minutes so the flavors combine.
  • Gently place the tilapia pieces into the pot. Simmer for 5 to 7 minutes until the fish turns opaque and flakes easily.
  • Remove the pot from heat and stir in the lime juice. Sprinkle the cilantro over the top before serving.

Notes

Serve this stew with warm corn tortillas on the side so you can scoop up the broth. If the chipotle heat feels too strong, add an extra squeeze of lime right before eating to balance it. Leftovers keep in the fridge for two days and reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife