Beans and corn kernels swim alongside tomatoes and crispy corn tortilla strips and topped with sour cream, green onion, and fresh cilantro making this an absolutely delicious dish.
115 ozcoconut milk - or use 1 ½ cups of heavy cream or vegetable broth
1cupwater - vegetable broth or chicken broth
Instructions
In a large pot over medium-high heat, add a bit of cooking oil, the chopped onion and minced garlic. Cook until onion becomes translucent, about 1-2 minutes.
Add in all other ingredients: black beans, diced tomatoes, crushed tomatoes, corn, and lentils. Add the spices: cumin, chili powder, cayenne pepper, salt and ground pepper. .
Mix everything together.
Pour in the coconut milk and water (you can also use heavy cream or vegtable broth).
Cover the pot and let simmer for 10-15 minutes, stirring occasionally.
Scoop into bowls and serve with fresh toppings including crushed tortilla chips, grated cheese, sour cream or plain greek yogurt, green onions, sliced jalapeno, and cilantro.
Recipe Notes:
REFRIGERATE – You can keep this in your fridge for 3-5 days.
FREEZE – This freezes incredibly well and can be kept frozen for 6 months to a year if sealed in an airtight container.
REHEAT – To reheat, just pop it in the microwave for 3-5 minutes or place it on the stove over medium heat until it reaches the desired temperature.