Irresistible Black Bean Enchilada Soup With Rice Recipe Awaits!
A delicious and hearty black bean enchilada soup with rice, perfect for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1 cup cooked rice
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup corn (optional)
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the onion and garlic until translucent.
- Add the black beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the cooked rice and corn, if using, and heat through.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier soup, add jalapeños or hot sauce.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Top with avocado or cheese for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg