1 cup vegetables (suggested: broccoli, cauliflower, carrots)
½ cup peeled cubed sweet potatoes or squash
¼ cup uncooked farro or quinoa
2-3 teaspoons Taco Seasoning Mix (or a mix of cumin, cayenne, and paprika)
¾ cup beans (suggested: mix of chickpeas, edamame, and black beans)
2-3 tortillas
½ cup salsa (optional)
Cubed avocado, for garnish (optional)
Cilantro, for garnish (optional)
Vegan cheese, for garnish (optional)
Directions:
In a small saucepan, cook farro or quinoa according to directions on package.
Meanwhile, in another small saucepan, pour can of tomatoes, taco mix or seasoning and begin to heat.
If necessary, cut vegetables into bite-sized pieces. Soften vegetables and squash in the microwave until tender, 4-6 minutes.
After about 10 minutes of simmering, add beans, squash, and cooked farro. Simmer for additional 5 minutes.
Meanwhile, cut tortillas into fourths. Place one tortilla chip at a time on a plate and microwave for 2 minutes, flip, and microwave for an additional minute until crisp.
Transfer soup to bowl and serve with microwave tortilla chips (which make for excellent dunking) and cilantro, hot sauce, avocado, or whatever else your heart desires.
No comments:
Post a Comment