Lentil Tortilla Stew
INGREDIENTS :
1 cup onion, diced
1 bell pepper, diced
1-2 jalapeños, diced (depending on spice preference)
2.5 cups chicken broth (or vegetable broth if needed)
15 oz canned tomato sauce or crushed tomatoes
1/2 cup mild or medium salsa verde (or your favorite salsa!)
1 tablespoon tomato paste
15 oz can black beans, drained & rinsed
15 oz can pinto beans, drained & rinsed
1 cup corn, (fresh, canned, or frozen)
3/4 cup dried red lentils
1-2 tablespoons of In Emily’s Kitchen Fiesta Blend
Toppings:
Tortilla chips
Jalapeño
Greek yogurt or sour cream
Shredded cheese
Pico de Gallo
Cilantro
Avocado
Chopped red onions
Lime
INSTRUCTIONS :
Chop your veggies and measure out all your ingredients.
Now, add everything to the Instapot. Give it a quick stir.
Place the Instapot lid on and seal. Set it to high pressure for 15 minutes and then allow for natural release. That’s it!
It’s ready to serve, just fill a bowl and add whatever toppings you want - I used shredded cheddar cheese, Greek yogurt, Pico de Gallo, jalapeños!
Enjoy! with love + salt, Em