Vegan Tortilla Soup

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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YIELD: 6ish servings

Ingredients:
1 tbsp roasted garlic olive oil
1 medium yellow onion, chopped
kosher salt
3 red Bellafina peppers, chopped
3 cloves garlic, minced
2 tsp chili powder
6 oz. firm tofu, broken into pieces (I use a “savory” seasoned variety)
28 oz. can diced fire-roasted tomatoes
1/4 cup salsa
3 and 1/2 cups vegetable stock
15 oz. can black beans
1 and 1/2 cups frozen corn
1/2 tbsp raw sugar

TO SERVE:
avocado
lime wedges
tortilla chips
Garlicky Cashew Cream
fresh cilantro

Directions:
In a large dutch oven, heat the olive oil over medium-high heat. Add in the onions and a pinch of salt and date for 5 minutes until tender. Add in the Bellafina peppers, and cute for 3-5 more minutes. Add in the garlic, chili powder, and tofu and stir for 1 minute.

Add in the rest of the ingredients and bring to a boil. Reduce heat to a simmer, and cook for 20-30 minutes.

Serve with all the toppings

Slightly adapted from spachethespatula.com