Spicy Tortilla Stew

Spicy Tortilla Stew (Adapted from Allrecipes.com)

• 1 can red enchilada sauce
• 1 1/2 cups water
• 1 cube veggie bouillon
• 1/2 tsp. garlic powder
• 1 tsp. chili powder
• 1/4 tsp. ground cumin
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 cup frozen corn kernels
• 4 6″ corn tortillas, torn into strips
• crushed red pepper flakes to taste (depending on how spicy you like it)

In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chili powder, cumin, and red pepper flakes. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in tortillas and cook until heated through.

It was pretty good. I was sweating by the end of the bowl but that’s the way I like my Mexican food. I had some leftovers for lunch today and they seemed to keep pretty good. The corn tortilla was pretty soggy and disintegrated, but I still thought it was yummy.