If you are craving spicy burst of flavor from a one-pot meal on a cool autumn day ( or evening), try this vegan, gluten-free Mexican tortilla soup with beans, either on its own or over a bed of brown rice.
In a heavy-bottom pan, heat avocado oil over medium heat. Add chopped onions and minced garlic. Stir and cook for 3-4 minutes, until onions softens a little. If needed, add a 1-2 tsp water to prevent the onions and garlic from sticking. Add chopped red peppers, jalapeño peppers, grated carrots, and salt--cook for 3-4 minutes or until peppers are a little soft. Add zucchini and corn kernels and cook for 2 minutes.
When all the veggies and corn are a little soft (about 8-10 minutes), add cumin powder, chipotle chilli powder, and ground cayenne pepper: stir well to mix. Add pinto beans, crushed tomatoes, and homemade vegetable broth and stir to mix. Bring the mixture to a boil over medium heat; cover partially and cook for 40 minutes, stirring often to prevent sticking on the bottom of the pan.
The soup will have the consistency of slightly diluted chili or stew. Add more broth or water if it's too thick. Once the soup is done, stir in freshly-chopped cilantro and lime juice. Immediately after, take the pot off the stove and serve hot with homemade tortilla chips.
Preheat over to 350°F. With a brush or fingers smear oil and sprinkle spices on tortillas; then cut into equal-size triangle or stripes. Bake for about 25 minute in a cookie/baking sheet lined with parchment paper. Serve hot with the bean soup.
*can sub with equal quantity cooked black beans or red kidney beans. Can also mix all three types.
**when buying corn--fresh or frozen, always look for organic or non-GMO variety.
Make it heart healthy