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Vegetarian Tortilla Stew

Vegetarian Tortilla Stew Recipe

  • 1 (19 ounce) can green enchilada sauce
  • 1 1/2 cups water
  • 1 cube vegetable bouillon
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1/2 (16 ounce) can diced tomatoes
  • 1 cup frozen corn
  • 1/2 cup vegetarian chicken substitute, diced (optional)
  • 4 (6 inch) corn tortillas, torn into strips
  • 1 tablespoon chopped fresh cilantro
  • salt and pepper to taste
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 347
Total Fat 13.9g
Saturated Fat 5.5g
Cholesterol 25mg
Sodium 662mg
Total Carbohydrate 42.5g
Dietary Fiber 9.9g
Sugars 3.4g
Protein 16.4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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