Ingredients
2 tbs olive oil
1 medium onion, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
6 garlic cloves, whole (smashed)
1 tbs tomato paste
1 cup green beans, frozen or fresh
1 cup sweet corn kernels, frozen or fresh
1-3 tsp ground cumin (personal taste!)
3/4 tsp chili powder (or more if you’d like!)
Adobo, salt, and pepper, to taste
1 packet vegan gluten-free vegetable broth concentrate
4 cups canned vegetable broth (gluten-free)
1 jar of your favorite salsa (I love the Frontera Mild Chunky Tomato)
1 can vegan gluten-free black beans (rinsed & drained)
1 can vegan gluten-free pinto beans (rinsed & drained)
4 6-inch corn tortillas, cut into 1/2-inch-wide strips
Top with:
4 tbs chopped fresh cilantro
1 1/2 tbs minced seeded jalapeño chili
1 lime (sliced into wedges)
Preparation
