Servings 4
Author Veg Life Staff
Ingredients
- 1-1/2 C Vegetable Broth
- ¼ C vegan butter such as Earth Balance
- 1 Medium Carrot diced
- 1 Shallot diced finely
- 1 Clove Garlic minced
- 1 Tbl Taco Seasoning
- 1/8 tsp Pepper
- ¼ tsp Salt
- ¼ C All-Purpose Flour
- ¼ C Soy Creamer
- ½ C vegan Boca Ground Crumbles if desired
- ½ C Black Beans
- ½ C Pinto Beans
- ½ C Cannellini Beans
- 1 C Frozen Yellow Corn
- 2 C Blue Tortilla Chips organic
- ½ C shredded Mexican Cheese vegan
Instructions
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Preheat oven to 375 degrees.
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Chop the carrots, shallot and garlic.
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In a saucepan, heat broth over medium high heat. Keep warm.
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In a Dutch Oven, melt the butter with 2 Tbl of the broth over high heat. Add the carrots, shallot and garlic. Cook until carrots are tender.
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Gradually add flour, whisking to incorporate. Cook for 1 to 2 minutes to remove the flour taste. Stir constantly.
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Stir in the cream. Incorporate the taco seasoning into the remaining broth and add to the vegetable mixture. Heat to boiling.
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Add the beans and corn. Reduce heat and simmer for 5 minutes, uncovered. Stir occasionally until slightly thickened. Season with salt and pepper, to taste.
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Spoon unto an ungreased oven-proof casserole dish and top with the broken tortilla chips. Add the shredded cheese and bake uncovered for about 20 minutes, or until golden.
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Garnish with green onions.
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This makes 4 generous portions, but the recipe can easily be doubled.
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