• prep: 24 min
• cook: 0 hr
• total: 24 min

servings:

• Three 6-inch (15 cm) corn tortillas
• 2 teaspoons extra virgin olive oil
• ½ teaspoon chili powder
• 4 teaspoons extra virgin olive oil
• 1 medium onion, diced
• 1 medium garlic clove, minced
• 1 medium green bell pepper, diced
• 1 small jalapeño pepper, finely diced
• 1 small zucchini, diced
• 1 cup (164 g) frozen corn
• ¼ teaspoon crushed red pepper
• 2 teaspoons cumin
• 4 cups (948 ml) water
• 1 tablespoon reduced sodium vegetable broth base
• Two 14.5-ounce (411 g) cans diced tomatoes, with liquid
• One 15-ounce (425 g) can black beans, with liquid (or 1¾ cups cooked, with ½ cup water)
• 2/3 cup (37 g) plant-based cheese, optional
• 2/3 cup (60 g) chopped green onions, white and green parts

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