Thicker than soup and thinner than soup, this spicy veggie meal fills you up without filling you out!

Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of pan, plus some for brushing tortillas
• 2 jalapeno peppers, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1 large onion, chopped
• 3 ribs celery, chopped with greens
• 3 cloves garlic, chopped
• Salt and pepper
• 1 (28-ounce) can stewed tomatoes
• 1 can crushed tomatoes
• 2 cups vegetable or chicken stock
• 3 tablespoons chopped cilantro or flat-leaf parsley
• 6 flour tortillas, 6 to 8 inches
• 1 cup shredded Cheddar, available in pouches on dairy aisle
• 3 scallions, chopped
• 4 ounce brick Pepper Jack or chipotle cheese, shredded, about 1 cup
• Sour cream, to pass at table
• Avocado Smash, recipe follows

Directions

Avocado Smash:

1 avocado

2 tablespoons chopped cilantro leaves

3 scallions, thinly sliced

1 lime, juiced

1 cup sour cream

Salt and freshly ground black pepper

1 plum tomato, finely chopped

Remove 1 avocado flesh to a bowl. Add the cilantro and scallions. Pop the lime in the microwave for a few seconds. Add the juice of 1 lime, the sour cream, and season with salt and pepper. With a fork or spoon, smash up the mixture, leaving chunks for a good consistency.

Chop and seed the plum tomato and fold into avocado. Serve.