Caldillo Durangueño Vegetariano

Caldillo Durangueño Vegetariano is a hearty and flavorful Mexican stew, perfect for a nourishing brunch. Packed with seasonal vegetables and spices, it offers a delightful twist on the traditional dish, making it suitable for vegetarians.

Ingredients

• Olive oil - 2 tablespoons
• Red onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Carrots - 1 medium, diced
• Zucchini - 1 medium, diced
• Bell pepper (any color) - 1 medium, diced
• Tomatoes - 2 medium, chopped
• Vegetable broth - 500 ml
• Corn kernels - 100 grams (fresh or frozen)
• Black beans - 1 can (400 grams), drained and rinsed
• Cilantro - ¼ cup, chopped
• Lime - 1, juiced
• Salt - to taste
• Black pepper - to taste
• Avocado - 1, sliced (for garnish)

Steps

1. In a medium pot, heat the olive oil over medium heat.
2. Add the diced red onion and sauté for 3-4 minutes until translucent.
3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Add the diced carrots, zucchini, and bell pepper to the pot, cooking for 5-6 minutes until they start to soften.
5. Incorporate the chopped tomatoes and cook for another 3-4 minutes, allowing the tomatoes to break down slightly.
6. Pour in the vegetable broth and bring the mixture to a boil.
7. Once boiling, reduce the heat to low and add the corn kernels and black beans. Simmer for 10 minutes, stirring occasionally.
8. Season with salt, black pepper, and lime juice to taste.
9. Remove from heat and stir in the chopped cilantro.
10. Serve hot, garnished with sliced avocado.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from vegetables and beans, promoting digestive health.
• Packed with vitamins and antioxidants from fresh produce.

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