Mexican Bean Stew
Serves: 2
Prep Time: 10 min
Cook Time: 20 min
Ingredients
2-3
Medium red potatoes, chunked
2 Cups
Basic Mexican Bean Filling
15 Ounce Can
Garbanzos, drained and rinsed
1
Zucchini, chunked
Directions
1
Cook the potatoes in water to cover until slightly tender, about 10 minutes.
2
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.
3
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.
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