Calories
458 kcal
Protein
23 g
Fat
8 g
Carbohydrates
78 g
Pour in the olive oil and sauté the onions in a skillet over medium heat for 4-5 minutes, until translucent.
Add the garlic and green chili peppers and continue cooking for another minute until fragrant. Add ground cumin, oregano and cayenne pepper and cook for another 30 seconds.
Stir in the flour, then add half of the vegetable stock. Stir continuously until you have a creamy paste without any lumps, then add the rest of the stock.
Add beans and corn and simmer for 10-15 minutes. Stir in lime juice and sour cream and season to taste. Serve with tortilla chips or cornbread, sprinkled with extra lime wedges, chopped green chili and a drop of sour cream.
Bon Appetit!
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