Vegetarian Mediterranean wrap stew


  • 540 grams green enchilada sauce
  • 1 1/2 cups water
  • 1 cube vegetable bouillon
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 430 grams pinto beans, drained and rinsed
  • 450 grams diced tomatoes
  • 1 cup frozen corn
  • 1/2 cup vegetarian chicken substitute, diced (optional)
  • 4 small Mediterranean wraps, torn into strips
  • 1 tablespoon chopped fresh cilantro
  • salt and pepper to taste
  • 1 avocado to top off (optional)


  • In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and wraps, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve. Chop an avocado to top off if desired.
Vegetarian Mediterranean wrap stew


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