garlic clove, chopped
diced tomatoes, canned
ARVINDA’S FIESTA MEXICANA (use up to 1 ½ TBSP.)
fresh corn kernals OR frozen corn
kidney OR black beans
|1 ¾ TSP.|
sea salt, or to taste
sour cream, to garnish (optional)
shredded cheddar cheese OR crumbled queso fresco (optional)
finely chopped fresh cilantro, to garnish
lime wedges, to garnish
small jalapeño pepper, thinly sliced, to garnish
In a large pot, heat the oil on medium-high heat. Add the garlic and sauté for a minute until fragrant.
Add the diced tomatoes, tomato paste and ARVINDA’S FIESTA MEXICANA. Stir to combine and cook until fragrant. Add the water, corn and beans. Add salt to taste and simmer for 10 minutes.
Spoon into bowls and garnish with a dollop of sour cream, a sprinkle of cheese, cilantro, jalapeños and a lime wedge.