Ingredients:
1 lb lean ground beef
3 tablespoons fine dry breadcrumbs
1 1/2 teaspoons fajita seasoning mix
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro
1 eggs, well beaten
2 tablespoons vegetable oil
1/2 cup chopped onions
2 carrots, chopped
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 zucchini, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
3 tablespoons tomato paste
1 teaspoon minced and seeded chipotle peppers
1 teaspoon adobo sauce
3 1/2 cups chicken broth
1 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1/4 teaspoon kosher salt
2 tablespoons chopped fresh cilantro
Directions:
Combine ground beef, breadcrumbs, fajita seasoning, cumin, salt, cilantro, and egg until well-combined. Shape mixture into 1-inch meatballs and arrange on a lightly greased baking sheet.
Bake at 400 F for 12 to 15 minutes or until browned, turning occasionally.
Saute onion and carrot in hot oil in a Dutch oven for 4 to 5 minutes or until tender.
Add zucchini, garlic, cumin, coriander, tomato paste, chipotle pepper, and adobo sauce; cook for 2 to 3 minutes, stirring constantly (Do not let garlic brown).
Stir in meatballs, chicken broth, diced tomatoes, black beans, corn, and salt.
Bring to a boil; reduce heat, and simmer, covered, 35 minutes.
Stir in cilantro.
Garnish as desired with lime wedges, sour cream, diced avocado, or cilantro sprigs and enjoy!
Servings: 6-8
Time preparation: 30 min.
Time total: 70 min.