Southwestern Spinach Stew - Yoga Journal

Southwestern Spinach Stew


Using seasoned stewed tomatoes, frozen corn mix, and baby spinach means there’s no slicing or dicing involved here. Serve the stew over rice, or try as a filling for soft tacos.

  • SERVINGServings


  • 6 vegetarian deli slices, such as Yves Veggie Cajun Chicken, cut into 4 strips each
  • 2 14.5-oz. cans Mexican-recipe stewed tomatoes
  • 3/4 cup frozen Mexican-style corn, thawed and drained
  • 2 5-oz. bags baby spinach
  • 1/2 cup shredded Cheddar cheese


  1. Coat large nonstick skillet with cooking spray, and heat over medium-high heat. Add deli slices, and cook 2 minutes per side, or until browned. Transfer to plate, and set aside.
  2. Add tomatoes and liquid to skillet, and bring to a boil. Simmer 5 minutes, or until liquid is reduced by half. Add corn and cook 2 minutes, or until heated through. Add spinach and cook 1 minute more, stirring constantly, or until spinach is just wilted. Divide tomato-spinach mixture among 6 plates, and top with reserved deli slices and shredded cheese.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 144
  • Carbohydrate Content: 21 g
  • Cholesterol Content: 10 mg
  • Fat Content: 3 g
  • Fiber Content: 5 g
  • Protein Content: 9 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 851 mg
  • Sugar Content: 9 g