INGREDIENTS
2 cups
black beans (this is 1 can + 1/4 cup, rinsed and drained)
14 1/2 oz
fire roasted diced tomatoes with juice
10 oz
red enchilada sauce
1
medium onion (chopped)
2
medium carrots (peeled and chopped)
4
celery stalks (chopped)
4 oz
diced green chilies
4 cups
water/vegetable/chicken broth (I use water plus a vegetable bullion cube)
1/3 cup
cilantro (chopped + more for garnish)
1 tsp
ground cumin
1 tsp
chili powder
2 cups
frozen corn
mozzarella cheese for garnish (optional and not included in calorie count)
avocado for garnish (optional and not included in calorie count)