This recipe is a staple in our house for many reasons. It has lots of veggies and my 3 year old and husband love it. It freezes well and is super easy to make. You can be creative with this recipe and add different veggies that you like or are in season. The original recipe calls for 2-3 serrano peppers. I leave it out because my little one doesn't like anything too spicy.
Ingredients:
2 tablespoons olive oil
1 1/2 cups chopped yellow onion (I use one big onion)
1 red bell pepper
3-4 cloves minced or sliced garlic
1 medium zucchini, cut into small dice
2 cups corn, fresh or frozen
1 1/2 pounds portobello mushrooms (5 large) wipes clean and cubed
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoon salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped, or a can of diced tomatoes (try to find a can that's BPA free)
3 cups cooked black beans, or a canned beans (BPA free) rinsed and drained
1 (15 ounce) can tomato sauce (i use about half the can)
1 cup vegetable stock
1/4 cup chopped fresh cilantro
Directions:
In a large pot, heat oil over medium heat-high heat. Add the onions, bell pepper, garlic, and hot pepper if using. Cook, stirring until soft about 3-5 mins. Add the zucchini, corn and mushrooms, and cook until the veggies give off their liquid about 6-8 mins. Add the chili powder, cumin, salt and cayenne, stir until fragrant, about a min. Add the tomatoes and stir well. Add the beans, tomato sauce and vegetable stock, stir well and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from heat stir in cilantro. Adjust seasoning to taste.
I serve this over brown rice, a few slices of avocado and call it a day.
You could add cheese or sour cream. You can stuff it in a taco shell or wrap. Even wrap it up in bib lettuce!
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