Vegetarian Enchilada Soup with Beans and Rice

peasandcrayons.com

Jennifer in Georgia

I'm a vegan for more than 15 years cooking easy and tasty recipes.

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

Directions at peasandcrayons.com

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