VEGETARIAN TORTILLA STEW

VEGETARIAN TORTILLA STEW


1 (19-oz.) can green enchilada sauce
1-1/2 cups water
1 cube vegetable bouillon
½ tsp. garlic powder
¼ tsp. chili powder
¼ tsp. ground cumin
1 (15-oz.) can pinto beans, drained and rinsed
½ (16-oz.) can diced tomatoes
1 cup frozen corn
½ cup vegetarian chicken substitute, diced (optional)
4 6-inch corn tortillas, torn into strips
1 tbsp. chopped fresh cilantr4o
salt and pepper to taste


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


Yield: 4 servings.