Black Bean Enchilada Soup Recipes
BLACK BEAN ENCHILADA SOUP
Vegetarian, Quick and easy. My family LOVES this recipe. Need to put it here so I don't lose it. I got this recipe from a friend and adpated it w/ what I had in my pantry.
Provided by ammdmorrow
Categories Black Beans
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Add all ingredients except ramen noodles, cheese and corn chips to cooking pot.
- Heat until just comes to a boil.
- Reduce and cook for 20 minutes.
- Break up ramen noodles and add to soup, simmer until noodles are done.
- Serve topped with cheese and crushed corn chips on top.
Nutrition Facts : Calories 141.4, Fat 0.8, SaturatedFat 0.1, Sodium 228.3, Carbohydrate 29.4, Fiber 6.4, Sugar 2.6, Protein 7
BLACK BEAN ENCHILADAS
Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients-and fiber, too. -Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.
Nutrition Facts : Calories 442 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 1261mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 17g protein.
CREAMY WHITE BEAN ENCHILADA SOUP
I love enchiladas but do not love all of the fuss that goes into cooking the filling, spooning, rolling, and then cooking again. I came up with this soup that has the flavor without all the fuss. No need for refried beans either because the beans are built into the soup. Feel free to add cooked chicken in the final step for a more hearty meal. Garnish with crushed tortilla chips, jalapeno slices, cheese, cilantro, or your favorite enchilada toppings.
Provided by Soup Loving Nicole
Categories Bean and Pea Soups
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Combine beans, broth, enchilada sauce, green chilies, onion, black olives, jalapeno, garlic, and taco seasoning in a large pot. Bring to a boil over medium-high heat, reduce heat to low, and simmer for 30 minutes.
- Stir in frozen corn and cook until corn is warmed through, 5 more minutes. Add cream cheese and cook, stirring, until cream cheese is incorporated and soup is thickened, about 15 minutes.
Nutrition Facts : Calories 500 calories, Carbohydrate 68.1 g, Cholesterol 45.6 mg, Fat 16.9 g, Fiber 13.6 g, Protein 23.1 g, SaturatedFat 8.9 g, Sodium 1429.1 mg, Sugar 4.5 g
CREAMY BLACK BEAN ENCHILADAS
This was based on a Cambells recipe that called for chicken instead of black beans. I like it better with beans than with chicken. To make this recipe totally vegetarian, you could use cream of mushroom soup.
Provided by Shiraz
Categories Black Beans
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine soup, sour cream, picante sauce, and chili powder.
- In a separate bowl, mix beans, cheese, and 1 cup of sauce mixture.
- Divide bean mixture into tortillas.
- Roll with seam down in a 9x13 pan.
- Pour remaining sauce over top of enchiladas.
- Cover and bake at 350 for 40 minutes.
- (I like to remove cover for last 10 minutes of bake time so that it gets a little crispy.) After baking, top with green onion and tomato.
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- Heat oil in a stockpot over medium heat. Add onions and poblano, sauté until onions are soft and transluscent, about 4-5 minutes. Add ancho chile powder and cumin; cook one minute more.
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5/5 (1)Category SoupCuisine Mexican, VeganTotal Time 40 mins
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5/5 (1)Category SoupCuisine Mexican, VeganTotal Time 40 mins
- Start with the enchilada sauce: In a large saucepan, melt the butter over medium heat. Stir the flour. A thick paste should form. Stir in the chili powder, cumin and cayenne of using. Cook one minute until fragrant.
- Start with the enchilada sauce: Set the Instant Pot to Sauté setting for 5 minutes. Ensure your enchilada sauce ingredients are ready, you'll need to work fast. First, melt your butter, then stir in the flour to form a thick paste. Stir in the chili powder, cumin and cayenne if using, cooking for a few seconds.
- Set oven to 400F. Cut the tortillas in half, then cut each half into long, thin strips. Place them on a baking sheet, then sprinkle with salt and chili powder and drizzle with oil. Toss until evenly coated.
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5/5 (1)Total Time 30 minsCategory SoupCalories 168 per serving
From lifecurrentsblog.com
5/5 (1)Total Time 30 minsCategory SoupCalories 168 per serving
- Add all the ingredients to a large pot stir to combine. Bring the soup to a boil, and turn heat down to simmer for 20 minutes.
- Serve hot with your choice of garnishes, like sour cream, cilantro, guacamole, tortilla strips, shredded cheese, or avocado.
BLACK BEAN ENCHILADA SOUP - CHOCOLATE COVERED KATIE
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ISABEL EATS
How to Make Black Bean Enchiladas. Step 1: To make the filling, sauté diced onions, peppers, and garlic in a large skillet until the onions become translucent and the peppers have softened. Then add in the black beans, corn, and spices and cook for a few minutes until fully heated through. Mix in a 1/4 cup of enchilada sauce and remove from heat.
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