Ingredients
1 tbsp (15 mL) canola oil
1 onion, chopped
2 cloves garlic, minced
1 zucchini, diced
2 tsp (10 mL) chili powder
1/4 tsp (1 mL) each salt and pepper
3 cups (750 mL) vegetable stock
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) black beans, drained and rinsed
1 large flour tortilla
2 tbsp (30 mL) minced fresh coriander or fresh parsley
Preparation
 In large saucepan or Dutch oven, heat oil over medium heat; fry onion, garlic, zucchini, chili powder, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.
Add stock, tomatoes and beans; bring to boil. Reduce heat, cover and simmer for 15 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks. Reheat to serve.)
Meanwhile, cut tortilla in half; cut crosswise into thin strips. In large skillet, toast tortilla strips over medium-low heat, stirring often, until crisp and golden, about 8 minutes. (Make-ahead: Let cool; store in airtight container for up to 1 week.)
Ladle into bowls. Garnish with tortilla strips and coriander. ENJOY !!!
