Authentic Mexican Hot Pot Recipe: A Flavorful Fiesta

INGREDIENTS

1 tablespoon canola oil 1 medium onion, sliced 3 cloves garlic, minced 2 teaspoons red pepper flakes 2 teaspoons dried oregano 1 teaspoon ground cumin 1 can (28 ounces) whole tomatoes, chopped 2 cups whole kernel corn 1 can (15 ounces) chickpeas, rinsed and drained 1 can (15 ounces) pinto beans, rinsed and drained 1 cup water 6 cups shredded iceberg lettuce

PREPARATION:

1. Heat oil in stockpot or Dutch oven over medium-high heat. Add onion and garlic; cook and stir 5 minutes. Add red pepper flakes, oregano and cumin; mix well.
2. Stir in tomatoes, corn, chickpeas, pinto beans and water; bring to a boil over high heat.
3. Reduce heat to medium-low; cover and simmer 15 minutes. Top individual servings with 1 cup shredded lettuce. Serve hot.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Serving Size: 1/6 of total recipe Sodium 765 mg Protein 12 g Fiber 7 g Carbohydrate 46 g Saturated Fat <1 g Total Fat 5 g Calories from Fat 16 % Calories 252 DIETARY EXCHANGE: Fat 1/2 Vegetable 2 Starch 2-1/2