Looks to be a winner – good ingredients!
This simple Mexican soup consisting of garlic, onions, tomatoes, spices, and strips of crispy corn tortillas has been modified for our vegetarian diet with vegetable broth and black beans. Still just as delicious as the original, we top the completed dish with avocado, sour cream, and fresh cilantro for extra flavor and nutrition.
STEP ONE – Preparations
- Preheat the oven to 400°F.
- Lightly spray a large baking sheet with canola spray.
- Get out a large stockpot, a medium mixing bowl, and a small mixing bowl.
STEP TWO – Make the Soup
1 tablespoon canola oil
¼ cup onion, minced
2 tablespoons minced garlic
1 tablespoon chili powder
2 teaspoons ground cumin
1 cup drained and rinsed black beans
1 15-ounce can tomato sauce
4 cups vegetable broth
1 cup corn (fresh or frozen)
- In the large stockpot, heat the oil over medium heat.
- Add the onion and cook…
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