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:
Chopped onions
Tofu sour cream
Chopped cilantro

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.