Vegetarian Tortilla Stew

Total Time
30 minutes
Very Easy
4 servings

It’s quick, it’s tasty and it’s incredibly easy to make! This stew is just what you need if you’re looking for a quick lunch, or perhaps even dinner – if you add some corn and bread.

Bon Appétit!


1 (19 ounces) can green enchilada sauce

1 1/2 cups water

1 cube vegetable bouillon

1/4 teaspoon ground cumin

1/2 teaspoon garlic powder

1/4 teaspoon chili powder

1/2 (16 ounces) can diced tomatoes

1/4 teaspoon ground cumin

1 (15 ounces) can pinto beans, drained and rinsed

1 cup frozen corn

1/2 cup vegetarian chicken substitute, diced (optional)

4 (6 inches) corn tortillas, torn into strips

1 tablespoon chopped fresh cilantro

salt and pepper


1. Mix the water and enchilada sauce in a pot. Dissolve the bouillon cube in and season it with garlic powder, cumin and chili powder.

2. Bring to a boil, then reduce the heat to low. Mix in the corn, tomatoes and beans. Leave to simmer until heated through.

3. Put in the vegetarian chicken and tortillas, then cook until heated through. Stir in the cilantro. Add salt and pepper to taste

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