Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, diced
  • 1 bell pepper, diced
  • 2 medium carrots, diced
  • 1 zucchini, diced
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes with green chilies
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 cup corn (fresh or frozen)
  • 1 teaspoon lime juice
  • Corn tortillas (4-6, cut into strips)
  • 1 avocado, diced
  • Fresh cilantro, chopped
  • Lime wedges, for serving
  • Crumbled queso fresco or shredded cheese (optional)

Instructions:

  1. Wash, peel, and dice all vegetables (onion, garlic, jalapeño, bell pepper, carrots, zucchini). Drain and rinse black beans.
  2. Heat olive oil over medium heat in a large pot. Add diced onion, sauté until translucent (about 5 minutes). Stir in minced garlic and jalapeño, cook for 1 minute until fragrant.
  3. Incorporate bell pepper, carrots, zucchini, and corn; sauté for an additional 5 minutes.
  4. Add black beans, diced tomatoes, vegetable broth, cumin, and chili powder. Season with salt and pepper to taste.
  5. Bring to a boil, then reduce heat to low. Simmer for 20 minutes, allowing flavors to meld.
  6. Stir in lime juice and adjust seasoning if necessary. Serve hot, garnished with avocado, cilantro, and tortilla strips.