This is an easy dinner that is great for cold nights.
1 TBS oil
1/2 onion, diced
2 garlic cloves, diced
1 TBS ground cumin
1 TBS chili powder
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
1 tsp. dried basil
1 14.5 oz. can of diced tomatoes with green chiles
2 cups vegetable stock
1 c. frozen (or canned) corn niblets
1 c. black beans
12 corn tortillas, sliced into strips
Optional 3 TBS chopped fresh cilantro (and more for garnish)
Heat oil over medium heat.
Saute onion until soft.
Add garlic and saute until fragrant.
Increase heat to medium high and add tomatoes, spices (except fresh cilantro), beans, corn, and vegetable stock.
Heat until boiling.
Reduce heat to medium and add tortilla strips.
Add cilantro 10 minutes before serving.
I served this with fresh chopped tomatoes, olives, and guacamole - extra tortilla chips for dipping! I also did a salad on the side, with mixed greens, corn, black beans, avocado, and salsa for dressing.