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tortilla stew
1 organic red bell pepper, cleaned and
chopped
2 cans green enchilada sauce
1 1/2 cup organic vegetable broth
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1 can organic pinto beans, drained and
rinsed
1 can diced tomatoes
1 can organic sweet corn
6 organic corn tortillas cut
into strips
1/2 cup chopped fresh cilantro
salt and pepper to taste
In
a large pot sauté red bell pepper with a little no stick spray. When the pepper
is just barely cooked add all the other ingredients to the pot, except the
tortilla strips and cilantro. Let stew simmer for about 15 minutes, add tortilla
strips and cilantro and let simmer for another 5 minutes. Let stew cool and
serve with a dollop of guacamole.
