Vegetable Tortilla Soup
1 large onion, diced
1 red bell pepper, cut into 1/2-inch pieces
3 large garlic cloves, minced
2 tablespoons olive oil
2 tablespoon chili powder
1 ½ teaspoon ground cumin
1 teaspoon sugar
1 28-ounce can diced tomato, with juice
1 chipotle pepper in adobo sauce, finely minced plus more for heat
1 cup frozen corn
1 (15-ounce) cans black beans, rinsed
1 quart vegetable or chicken stock
Salt and pepper to taste
Fresh cilantro, chopped
Red onion, diced
Ripe avocado, cubed
Heat a large pot over medium heat. Add oil, garlic, onion, pepper, a pinch each salt and pepper and stir. Cook for 3-4 minutes, stirring frequently, until onions are translucent and the peppers begin to soften.
Add cumin and chili powder and stir to coat. Then add canned tomato, vegetable stock, chipotle pepper and sugar. Stir to combine and bring to a boil.
Once soup boils, add black beans and corn and stir. Reduce heat to low and simmer, covered for 30 minutes or more, stirring occasionally.
Serve as is or with recommended serving options above.
NOTE: Leftovers will keep covered in the refrigerator for 5-6 days, or in the freezer for 1 month.
Quinoa Banana Muffins
(adapted from Children’s Aid Society)
Yields 12 muffins
2 bananas, peeled and mashed
½ cup of plain whole yogurt
½ cup honey
1 teaspoon of vanilla extract
1/3 cup of raisins
2 cups cooked quinoa
½ cup of all-purpose flour
½ cup of whole-wheat flour
½ teaspoon of baking soda
1 ½ teaspoons of baking powder
½ teaspoon of salt
Preheat the oven to 400F. Grease muffin tins.
Combine bananas, eggs, yogurt, honey, and vanilla extract in a mixing bowl. Fold in quinoa and raisins.
In a separate bowl, combine all-purpose flour, whole wheat flour, baking soda, baking powder, and cinnamon.
Add the flour mixture to the wet ingredients and mix thoroughly. Divide batter evenly among the muffin tins (about 1/3 cup mixture per tin).
Bake for 25-30 minutes or until golden brown.