2 tbs coconut oil
2 garlic cloves, minced
4 Bell peppers (I like to use one of each: red, green, yellow, orange)
1 can black beans, drained and rinsed
1 cup corn
1 can lite coconut milk
1 can diced tomatoes
1 Tbs smoked chili powder
If you can handle spice, add any peppers you like for extra flavor
[In this recipe I added a bit of Poblano and Jalapeno peppers]
In a large soup pot sauté onions and peppers in the coconut oil until softened., about 10 minutes.
Stir in garlic and spices.
Add in coconut milk, beans, corn, and tomatoes.
Bring to a boil, and then reduce heat to simmer for 15 minutues, letting all the flavors marinate.
Serve, garnish with fresh cilantro and ripe avocado
For tortilla strips:
Preheat oven 400 degrees
Cut corn tortillas into strips
Spray with coconut oil
Bake about 8 minutes, until