1 tsp minced garlic
1 minced jalepeño (optional)
2 tbs oil
2 tbs flour
1 tsp each oregano and basil
salt to taste
2 cups veggie broth
1 big can chopped green chiles
1 16 oz. can chopped tomatoes
- Saute the onion, garlic and jalepeño in oil on med hi until onion is browned, add the flour and stir to make a roux.
- Add the oregano and salt.
- Add the broth slowly, stirring to let thicken a bit.
- Add the green chiles and chopped tomatoes.
- Simmer for at least 30 minutes.
- Correct seasonings to taste.
- Serve over bean burritos.
