SERVES 8-10

INGREDIENTS

1. 2 tablespoons neutral-tasting oil, like rapeseed
2. 240 grams yellow onions, chopped
3. 150 grams red bell peppers, chopped
4. 2 tablespoons minced garlic
5. 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
6. 1 medium courgette, stem ends trimmed and cut into small dice
7. 330 grams fresh corn kernels
8. 670 grams (about 5 large) portobello mushrooms, stemmed, wiped clean, and cubed
9. 4 large tomatoes, peeled, seeded, and chopped
10. 2 tablespoons chilli powder
11. 1 tablespoon ground cumin
12. 1 1/4 teaspoons salt, plus more to taste
13. 1/4 teaspoon cayenne
14. 510 grams cooked black beans, or canned beans, rinsed and drained
15. 1 (420 gram) tin tomato sauce
16. 240 mL vegetable stock, or water
17. 15 grams fresh coriander leaves, chopped plus more for garnish
18. Shredded monterey jack cheese (optional), for garnish
19. Sour cream (optional), for garnish
20. Lime wedges (optional), for garnish

DIRECTIONS