Baja Vegetable Stew

Recipe by Roosie
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a skillet, roast chilies for 20-30 seconds over high heat.
  • Remove from heat and let cool.
  • In a large pot, heat 2 tsp olive oil over medium-high heat and sautee onions until golden.
  • Add garlic and cumin and cook, stirring constantly for about 30 seconds.
  • Add tomatoes, broth and chilies.
  • Reduce heat and simmer for 30 minutes, stirring occasionally.
  • In batches in a blender or with a stick blender, puree the soup.
  • Pour through a fine sieve, cheesecloth or food mill, if desired.
  • In a skillet, heat 2 tsp olive oil over medium-high heat.
  • Add bell peppers, zucchini and corn.
  • Season with salt and pepper and cook until tender- about 4 minutes.
  • Add to broth mixture with the black beans and kidney beans.
  • Simmer for 1-2 minutes, until vegetables are tender.
  • Stir in the vingegar and garnish with cilantro, lime wedges and avacado.
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