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Today's Special: Vegetarian Tortilla Stew

Today's Special: Vegetarian Tortilla Stew

I love it when I find a recipe that incorporates an ingredient in a way that I had never thought of using it before. Like using lemonade concentrate to make lemon cookies or enchilada sauce as the base of a tortilla stew as this recipe does. This is a great versatile stew to have in your repertoire because you can easily enhance and tweak it to your liking. Throw in a can of black beans and some diced potatoes for a heartier meal, or garnish with grated pepper jack cheese, fresh salsa, and sour cream for an impromptu Mexican themed fiesta. Take a peek at the recipe,


Vegetarian Tortilla Stew
From All Recipes

1 (19 ounce) can green enchilada sauce
1 1/2 cups water
1 cube vegetable bouillon
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1 (15 ounce) can pinto beans, drained and rinsed
1/2 (16 ounce) can diced tomatoes
1 cup frozen corn
1/2 cup vegetarian chicken substitute, diced (optional)
4 (6 inch) corn tortillas, torn into strips
1 tablespoon chopped fresh cilantro
salt and pepper to taste

  1. In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low.
  2. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through.
  3. Stir in cilantro, and season with salt and pepper to serve.

Serves 4.

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