Vegan Tortilla Stew

Prep time: 15 min

Cook time: 15 min

Yields: 4 servings

The thing I love most about this recipe

(other than how quick and easy it is to

make) is that you can play with the

 quantity of the ingredients to make it

 either more like a soup or more like a stew.

Ingredients

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 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

Directions

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. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.

Maddie's suggestions - First of all, I doubled the recipe because I love to have leftovers and this is so yummy and easy to pack for lunch. Also, instead of using water and vegetable bouillon, I used about 2 cups of veggie broth. I added a can of dark red kidney beans to the mix and an extra can of diced tomatoes and another cup of corn to make it a little heartier. Let it simmer for about a half hour to release all of the flavors. I garnished it with some shredded vegan mozzarella cheese and cilantro. YUM!