corn – ORGANIZED CHAOS

Flour or Corn tortillas

filling:
1 can black beans, drain and rinsed
1 tbs olive oil
½ sweet onion
2 sweet potatoes, diced into small squares
½ cup of corn, cooked
1 bunch of kale, blanched and slightly salted

chipotle sauce:
1/3 cup veganese
1-2 Tbs almond milk
1 tsp chili powder + red chili flakes
½ tsp paprika
1/4 tsp garlic

toppings:
avocado
cilantro
lime juice

In a skillet heat about a tablespoon of olive oil. Saute the onions, until softened. Then add in diced sweet potatoes. Cook on medium heat until slightly browned and crispy. Stir in the beans and corn., enough to heat

In separate pan, blanche the kale with a dash of salt.
On a another skillet Heat your tortilla to the crisp of your desire.

Fill your tortilla with the taco filling and kale. Garnish with cilantro and avocado. Finally drizzle chipotle sauce on top!

The great thing about this soup is you don’t have to stick to the exact recipe. Add more of veggies you love and leave out the ones you hate. I frequently use this as a way of “cleaning out the fridge”. When my veggies look like their at the end of their life I chop ’em up and toss ’em in!

1 sweet onion, diced
2 cloves of garlic, minced
3 Tbs olive oil
2-3 large zucchini or squash, sliced in coins and cut in half again
4 large carrots, chopped into bite size pieces
4 stalks of celery, chopped into small pieces
1 bag of frozen corn
1 bag of frozen green beans
2 cans of beans, (I chose 1 kidney beans and 1 can black beans)
1 can diced tomatoes (low sodium)
1 can tomato paste
4 cups water plus one vegan bullion cube (or 32 ounces of veggie stock)
S and P to taste
I also add a season from Trader Joe’s called the Every Day Seasoning

Heat oil in large soup pot. Sauté onion and garlic for a couple of minutes until brown. Lower heat to medium heat and add in the zucchini, carrots, celery. Once the vegetables have softened a little, about 5 minutes) Add the water and bullion cube.
Bring to a boil and add thawed green beans and corn.
Once boiling, reduce to a simmer for about 30 minutes or until you are ready to serve.

Soup saves well in jars, and re heats nicely. Can last about a week in refrigerator.

Tag: corn

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