Andolicious

Ingredients:

1/2 small spring onion, diced

6-8 oz. chunky salsa

4 cups chicken broth

1 cup black beans, rinsed

1 cup corn, rinsed

1 cup chopped cabbage

1 tsp dried oregano

salt and pepper to taste

3 tortillas

2 Tbsp canola oil

Recipe:

Sauté the onions in olive oil over medium heat for about 5 minutes, or until translucent. Add the salsa, cook 2 minutes. Transfer onions and tomato to a blender, add the chicken broth and puree. Transfer to pot, add corn, black beans, cabbage, salt, pepper, oregano and cayenne to taste. Bring to a boil, then reduce to simmer and cook 10 minutes uncovered. Meanwhile, heat the canola oil in a skillet over high heat. Chop the tortillas into slices and add to oil when hot. Fry until golden and crispy. Salt lightly after removing. Take three long strips of cabbage and fry for garnish.