Black Bean Enchilada Soup

Name: Black Bean Enchilada Soup
Total time: 5 min
Ingredients: 3/4 cup diced onion; 1 tbsp minced garlic; 4 cups vegetable broth; 1 cup enchilada sauce; 2 cans black beans; 10 oz diced tomatoes ((I use a can of diced tomatoes with green chilies)); 1/2 cup masa harina, (or white or spelt flour (see note below for substitutions)); 2 1/2 tsp chili powder; 1 tsp salt; 1/2 tsp cumin; Juice of 1/2 lime, (important); 6-8 oz cheddar-style shreds (or nutritional yeast as desired); Feel free to add some corn or diced carrots if you wish

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Total: 5 minutes

Servings: 8

beans black beans dinner

Directions: If desired, first sauté onion in a little oil or spray until it begins to brown. Otherwise, just combine all ingredients in a medium pot, whisking in the masa harina or flour. Bring to a boil, whisking occasionally, then either continue cooking until desired thickness is reached or let cool and refrigerate overnight, during which time it will thicken on its own. View Nutrition Facts

Black Bean Enchilada Soup

Total: 5 minutes

Servings: 8

Ingredients

Instructions

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