Name: Vegetarian Tortilla Stew
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Green enchilada sauce - 1 (19 ounce) can; Water - 1 ½ cups; Vegetable bouillon - 1 cube; Garlic powder - ½ teaspoon; Chili powder - ¼ teaspoon; Ground cumin - ¼ teaspoon; Pinto beans, drained and rinsed - 1 (15 ounce) can; Diced tomatoes - ½ (16 ounce) can; Frozen corn - 1 cup; Vegetarian chicken substitute, diced (Optional) - ½ cup; Corn tortillas, torn into strips - 4 (6 inch); Chopped fresh cilantro - 1 tablespoon; Salt and pepper to taste - 1 tablespoon

Ingredients for - Vegetarian Tortilla Stew

1. Green enchilada sauce 1 (19 ounce) can

2. Water 1 ½ cups

3. Vegetable bouillon 1 cube

4. Garlic powder ½ teaspoon

5. Chili powder ¼ teaspoon

6. Ground cumin ¼ teaspoon

7. Pinto beans, drained and rinsed 1 (15 ounce) can

8. Diced tomatoes ½ (16 ounce) can

9. Frozen corn 1 cup

10. Vegetarian chicken substitute, diced (Optional) ½ cup

11. Corn tortillas, torn into strips 4 (6 inch)

12. Chopped fresh cilantro 1 tablespoon

13. Salt and pepper to taste 1 tablespoon

How to cook deliciously - Vegetarian Tortilla Stew

1 . Stage

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.