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, read more
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
- 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.