Mexican Bean Stew
Prep Time: 10 min
Cook Time: 20 min
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.