BAJA VEGETABLE STEW

Steps:

• In a skillet, roast chilies for 20-30 seconds over high heat.
• Remove from heat and let cool.
• In a large pot, heat 2 tsp olive oil over medium-high heat and sautee onions until golden.
• Add garlic and cumin and cook, stirring constantly for about 30 seconds.
• Add tomatoes, broth and chilies.
• Reduce heat and simmer for 30 minutes, stirring occasionally.
• In batches in a blender or with a stick blender, puree the soup.
• Pour through a fine sieve, cheesecloth or food mill, if desired.
• In a skillet, heat 2 tsp olive oil over medium-high heat.
• Add bell peppers, zucchini and corn.
• Season with salt and pepper and cook until tender- about 4 minutes.
• Add to broth mixture with the black beans and kidney beans.
• Simmer for 1-2 minutes, until vegetables are tender.
• Stir in the vingegar and garnish with cilantro, lime wedges and avacado.