Mexican Bean Stew
Prep: 10 minutes Cook: 20 minutes
- 2-3 medium red potatoes, chunked
- 2 cups Basic Mexican Bean Filling
- 15 ounce can garbanzos, drained and rinsed
- 1 zucchini, chunked
Cook the potatoes in water to cover until slightly tender, about 10 minutes.
Meanwhile, place the Basic Mexican Bean Filling in a large pan with the garbanzos and zucchini. Bring to a boil, reduce heat to low, cover and cook for 10 minutes. Add the potatoes, mix well and continue to cook for another 10 minutes.
Serve in a bowl with any of the optional toppings:
Tofu sour cream
Hint: To make this less thick (more like a soup) add from 1/2 to 1 cup of vegetable broth or water to the filling when you begin to heat it.