This is a recipe that Shelly loves and makes for us. It was when she was doing her healthy kick and it is still kicking!!
2 Corn Tortillas
1 Polanco Chile or one 4 1/2 oz. can chopped green chills
2 15 1/2 oz. cans pinto beans rinsed
1 tsp extra virgin olive oil
1 med onion chopped
2 cloves garlic minced
3 cups vegetable or chicken broth
1 14 1/2 oz. diced tomatoes not drained
1 tsp ground cumin
425 oven
Stack tortillas and cut crosswise in to thirds then rotate 90 degrees and cut into 1/4th inch wide strips. Scatter in a baking pan toast until brown and crisp about 10 min.
Roast Chile by broiling skin side up 15 min. Mash 1 cup of beans in a small bowl with a fork. Heat oil in a soup pot or Dutch oven over med heat. Add onion and cook stirring often until soft. Add garlic and gook stirring until fragrant about 30 sec to 1 min. Add broth, tomatoes, cumin, and diced poblanos or green chilies. Put in Mashed and whole beans. Bring to a boil, simmer uncovered for 10 min. Add in tortillas and you are done!!
No comments:
Post a Comment