Mexican food isn’t just tacos and burritos – and your Cinco de Mayo menu is no exception! While I do enjoy a good taco, this stew is a little more elevated than what you’ll find at Anna’s Taqueria. This tortilla stew is so versatile – you can change it up in so many different ways with an assortment of toppings. What I love about this dish is that you can make the base, and then tailor each person’s bowl to their liking. For example, I like a vegetarian stew loaded with avocado or guacamole and chips – but my husband would rather have his with chicken or steak, and topped with cheese and sour cream. I like to make this vegetarian base, and then put on the dinner table a bunch of various toppings that everyone can pick from. You can also sub out the rice for a higher protein option like lentils or quinoa. This recipe is so flexible and easy – and only one pot to clean up! And if you need a good cocktail to go with this meal – try my recipe for a super simple skinny margarita.
Some of my favorite toppings include:
- Avocado
- Guacamole
- Flour Tortilla Chips
- Cheddar or Cotija cheese
- Cilantro
- Sour Cream or Greek Yogurt
- Lime
- Bacon or Chorizo (adds a wonderful smoky flavor)
- Shredded Chicken or Steak
Mexican Tortilla Stew
Ingredients
- 4 cups vegetable or chicken broth
- 2 Tbsp vegetable or olive oil
- 1 white or yellow onion, diced
- 1 green bell pepper, diced
- 1 jalapeno pepper, diced (keep seeds in if you want a spicier stew)
- 4 cloves garlic, minced
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 Tbsp Mexican oregano
- 1 tsp cayenne pepper
- 2 (10oz) cans Rotel
- 1 (15oz) can black beans, drained and rinsed
- 1 (15oz) can corn, drained and rinsed
- 1 1/2 cups cooked rice
- Salt + Pepper to taste
Directions
- Step 1 Heat oil in pot over medium-high heat
- Step 2 Add minced garlic, onion, and peppers, allowing to cook down for about 5-10 minutes
- Step 3 Add Rotel, corn and black beans, stir for about 5 minutes
- Step 4 Add in spices to the mixture (chili powder, cumin, cayenne, oregano, salt and pepper) and stir for about 1 minute
- Step 5 Pour in the stock to the pot and bring to a boil, and then simmer for 20-25 minutes
- Step 6 About 5 minutes before you are ready to serve, add in the cooked rice and any additional salt or pepper to taste
- Step 7 Serve with your choice of toppings and enjoy
