METHOD:
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Finely dice onion, mince garlic, and dice peppers, jalapeño, carrot, and celery. Tear corn tortillas into a few pieces.
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Heat up oil, and sauté onion, peppers, carrot and celery until fragrant over low-medium heat for 8-10 minutes. Add garlic and jalapeños after about 5 minutes.
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Stir in spices, canned tomatoes, TVP, beans, corn, tortillas, water and vegetable paste.
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Bring everything to a boil, cover, then simmer for 20 minutes. Season with salt, pepper and chili flakes to taste.
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Serve with desired toppings, and enjoy!
TOPPİNGS:
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Crispy corn tortilla strips
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Lime, Cilantro, Avocado, Jalapeños
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Vegan sour cream, yogurt or cheese shreds
Tip: For the crispy tortilla strips, I brush corn tortillas with a little bit of avocado oil, cut them into strips, and pan-fry them over low heat in a cast iron skillet until crispy.
