Ingredients
Scale
- 4 inch – 6 corn tortilla cut it into ¼ inch strips I used white corn tortilla
- 4 to matoes roughly chopped
- 8 portabella mushrooms
- 1 red bell pepper
- ½ of medium red onion
- 1 red chili use chipotle or arbol pepper if you have it hand
- 5 sprig of cilantro
- 2 teaspoon ground cumin
- 3 cup water
- 2 cloves of garlic
- ½ teaspoon chili powder
- 1 cup of fresh corn you can use frozen if you want
- 1 cup cooked pinto beans
- 2 avocados
- 1 lime cut into wedges
- Cilantro
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper, cut the tortilla into ¼ in strips and place on prepared baking sheet and bake for about 6 minutes or until it become golden brown in color.
- Pressures cook the pinto beans if you are using dried beans or you can use canned beans.
- In a sauce pot add tomatoes, onion, portabella mushrooms, red bell pepper, red chili, cilantro, cumin powder , garlic , cilantro sprigs and 1 cup water and cook for about 25 -30 minutes or until the vegetables cooked very well. Remove the red chili from the cooked veggie mixture.
- Transfer the veggie mixture into the blender and processor and puree. Heat the vegetable puree along with 2 cups of water and ½ teaspoon chili powder and salt, cook everything for 10 minutes or until mixture starts to thicken little bit. Then add 1 cup of fresh corn and cook 5 minutes. Then add cooked pinto beans and cook for a 2 minutes.
- Serve them with fresh avocado, lime wedge, tortilla chips and cilantro if you want you can add extra tomatoes I didn’t added.
- Enjoy.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main