Mexican stew for IR

Directions

Tap steps to mark them done.

1. 1Chop the vegetables: Dice the onion, garlic, bell pepper and chili pepper. Cut the tomatoes into thick cubes.
2. 2Saute the vegetables: Heat the olive oil in a deep frying pan, saute the garlic and onion. Then add both peppers. Add the spices and saute. Then add the tomato paste and saute.
3. 3Add the remaining ingredients: Add the tomatoes, broth, bay leaf, rinsed beans and corn. Cook uncovered until the tomatoes break down and the flavors combine (about 30 minutes).
4. 4Prepare the baked tortillas: In the meantime, cut the tortillas into small triangles shaped like tortilla chips. Spread them out on baking paper so they don't overlap. Bake at 180°C for about 15 minutes with the fan setting until golden.
5. 5Serve: Finally, add the chopped cheese, parsley or cilantro and the tortillas to the stew.