Loaded with kid-friendly vegetables including sweet potato and corn, as well as plant-based protein from beans, this makes enough for two dinners!
1
– Vegetables – Garlic – Beans – Spices – Corn – Stock or broth
– Crushed or diced tomatoes – Lime juice, sour cream, shredded cheese, salsa, avocado to top as you like.
2
Dice your vegetables. You can shortcut this step if you use precut fresh or frozen vegetables from the store.
3
Warm the oil in a large pot over medium heat. Add the vegetables and stir to coat. Cook, stirring frequently, until they are just starting to soften, about 10 minutes.
4
Stir in the garlic, tomatoes, beans, salt, cumin, and corn. Add the stock and bring to a boil. (Omit the onions and garlic if they are no-gos with your kids.)
5
Reduce to a simmer and let cook for about 30 minutes, or until the vegetables are completely cooked through.
6
Stir in the lime juice. Serve warm topped with shredded cheese, sour cream, hot sauce, and/or avocado.
To store: Let cool completely and store in the fridge in airtight containers for up to 5 days or in the freezer for up to 3 months.