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Ingredients
  • 1 medium yellow onion
  • 1 bell pepper
  • 1 jalapeño
  • 2 tsp avocado oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 4 cups low-sodium vegetable broth
  • 10 oz enchilada sauce (a little over a cup)
  • 1 cup frozen corn or extra if desired
  • 1 can diced tomatoes (15 oz)
  • 1 can black beans (15 oz) drained and rinsed
  • 1 can pinto beans (15 oz) drained and rinsed
  • ⅓ cup uncooked white rice
  • salt, pepper, and any additional cumin/chili powder to taste
  • subheading: TASTY TOPPING OPTIONS:
  • sliced jalapeños
  • sour cream (regular or vegan)
  • sliced or cubed avocado
  • fresh salsa or pico de gallo
  • grated cheddar or Mexican blend cheese (skip for vegan)
  • fresh cilantro
  • chopped scallions
  • tortilla chips or strips
Steps
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