Mexican vega bean stew

Name: mexican vega bean stew
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 2 tablespoon sunflower oil; 2 clove garlic; 1 teaspoon paprika; 1 teaspoon chili powder; 1 tin can tomato paste; 400 gram vegetarian minced meat; 400 gram stir fry vegetables; 300 milliliters vegetable stock; 1 look kidney bean; 1 look black beans; 250 gram maize; 200 milliliters sour cream; 200 milliliters Greek yoghurt; 2 tablespoon flat leaf parsley

Ingredients

Directions

Heat the oil and fry the garlic, paprika and tomato paste 2-3 minutes. Add the mince and fry it.
Stir in the stir-fry vegetables and stir-fry for 5 minutes. Add the stock, all the beans and corn and simmer for 10 minutes.
Spoon a few spoonfuls of sour cream onto the dish and sprinkle with the parsley.