Mexican Peppers – Pan

Summary

Ingredients

• 1 red pepper (s)
• 1 bell pepper (s), green
• 1 onion (s)
• 425 ml kidney beans
• 212 ml corn
• 1 tablespoon oil
• 125 ml vegetable stock
• 150 ml sauce (tomato and chili sauce)
• salt
• pepper
• sugar
• Paprika powder, noble sweet
• 0.5 ½ bunch chives
• 200 g sour cream

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Instructions

1. Clean the red pepper and green bell pepper, then cut into small pieces. Peel the onion and dice it. Drain the kidney beans and corn.
2. Heat 1 tablespoon oil in a large pan over medium heat.
3. Add the diced onion and bell peppers to the pan and fry for 8 minutes.
4. Add the drained kidney beans and corn to the pan and fry for another 3 minutes.
5. Pour in the vegetable stock and tomato-chili sauce. Bring to a boil and simmer for 2 minutes. Season with salt, pepper, a pinch of sugar, and paprika powder to taste.
6. Wash the chives, shake dry, and cut into 1-inch pieces. Stir into the sour cream.
7. Transfer the pepper pan to serving dishes and top with the chive sour cream mixture.
8. Serve with tortilla chips on the side.