BEEF ENCHILADA SOUP
Delicious, nutritious, and easy, this soup can cook in the slow cooker all day, or on the stove in just a few minutes. Top with sliced flour tortillas--this is important! They act like noodles and are delicious. Also offer shredded cheese, avocado, cilantro, sour cream, additional seasoning - anything that sounds good! Enjoy!
Provided by Debbie B.
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 8h15m
Yield 16
Number Of Ingredients 9
Steps:
- Combine drained browned ground beef, tomatoes, kidney beans, black beans, corn, chiles, enchilada sauce, beef broth, and taco seasoning in a slow cooker.
- Cover and cook on Low for about 8 hours or High for about 4 hours.
Nutrition Facts : Calories 306.9 calories, Carbohydrate 18.6 g, Cholesterol 71 mg, Fat 14.6 g, Fiber 4.6 g, Protein 23.9 g, SaturatedFat 5.5 g, Sodium 990.7 mg, Sugar 3.3 g
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.
FAST AND DELICIOUS BLACK BEAN SOUP
A fast and easy recipe for black bean soup sure to delight your taste buds.
Provided by FLOPORAMA
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. Mix in 1 can black beans and chicken broth.
- In a blender, puree remaining can of beans until smooth. Mix into the pot. Bring soup to a boil. Reduce heat to low. Mix in ham, cumin, salt, and pepper. Simmer 20 minutes. Garnish with Cheddar cheese and sour cream to serve.
Nutrition Facts : Calories 349.4 calories, Carbohydrate 6.7 g, Cholesterol 67.8 mg, Fat 28.8 g, Fiber 1 g, Protein 16.2 g, SaturatedFat 13.6 g, Sodium 1257.5 mg, Sugar 2.3 g
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
Loaded with black beans, corn and cheese, saucy enchiladas are easy to make and always satisfy hearty appetites.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, heat oil over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans and 1 cup of the cheese. Remove from heat.
- On microwavable plate, stack tortillas and cover with paper towel; microwave on High 1 minute to soften. Place 1/4 cup bean mixture along center of each tortilla. Roll up tightly, and place seam sides down in baking dish; spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese.
- Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Garnish with remaining ingredients.
Nutrition Facts : Calories 240, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1, Fiber 6 g, Protein 10 g, SaturatedFat 4 1/2 g, ServingSize 1 Enchilada, Sodium 390 mg, Sugar 3 g, TransFat 0 g
VEGETARIAN BLACK BEAN ENCHILADAS
A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! A tasty change from boring old bean 'n' cheese enchiladas.
Provided by Alexis
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
- Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
- Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
- Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.
Nutrition Facts : Calories 684.4 calories, Carbohydrate 65 g, Cholesterol 68.7 mg, Fat 38.1 g, Fiber 10.3 g, Protein 23.9 g, SaturatedFat 17.2 g, Sodium 1576.9 mg, Sugar 8.4 g
More about "black bean enchilada soup recipes"
SAUSAGE & BLACK BEAN ENCHILADA SOUP
From soupaddict.com
Estimated Reading Time 5 mins
- Heat the oil in a 4 or 5 quart Dutch oven or soup pot over medium until shimmering. Add the sausage and cook until it begins to brown. Add the onions and bell pepper, and continuing cooking until the sausage has fully browned and the onions are translucent. Scootch the mixture aside and add a small glug of oil or broth to the cleared area. Spoon the paprika, chili powder, and cumin over the liquid and stir to create a paste. Let warm for 30 seconds or so; it should become fragrant. Sprinkle the masa harina (if using) over the sausage and onions, and stir everything together thoroughly.
- Add the green chilis, corn, black beans, enchilada sauce, tomatoes and chicken broth and stir. Raise the heat to medium-high, and bring the soup to a low boil. Reduce the heat to medium-low, maintaining a gentle simmer for 15 minutes. Reduce heat to low to keep it safely warm until serving.
- Meanwhile, spoon the Greek yogurt into a small bowl. When the soup has finished simmering, add a half cup of the soup liquid to the the Greek yogurt and stir well, then add the yogurt immediately to the soup pot and stir to combine. (This prevents the yogurt from "breaking" in the hot soup.) Squeeze half of the lime over the soup, stir, and taste. Add more lime, if desired, as well as salt (if needed).
- If you have the time, make this soup ahead of time, cool, and stash in the refrigerator for the day, or overnight. This lets the flavors in the soup marry, and creates a very flavorful and thick soup.
VEGAN BLACK BEAN ENCHILADA SOUP
From nourishedbycaroline.ca
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.
HEALTHY BLACK BEAN ENCHILADA SOUP • THE WICKED …
From thewickednoodle.com
Estimated Reading Time 3 mins
- 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.
- Add remaining ingredients (except cilantro) to pot. Bring to a gentle boil then reduce heat and simmer for at least two hours, until black beans are soft. Stir in cilantro. Season well to taste and serve with desired toppings.
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