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Vegetarian Enchilada Soup with Beans and Rice

Jenn | Peas and Crayons
  • 45 minutes
  • Serves 6

INGREDIENTS

1 medium

onion

1

bell pepper

1

jalapeño

2 tsps

avocado oil

1 tsp

ground cumin

1 tsp

chili powder

1 tsp

garlic powder

4 cups

vegetable broth

10 ozs

enchilada sauce )

1 cup

corn

15 ozs

canned tomatoes

15 ozs

black beans )

15 ozs

pinto beans )

1/3 cup

rice

1 serving

salt

1 serving

jalapeños

1 serving

cream )

1 serving

avocado

1 serving

pico de gallo

1 serving

mexican blend cheese )

1 serving

cilantro

1 serving

scallions

1 serving

tortilla chips