Food Storage Recipe - Black Bean Soup

This is such a great soup that is not hard to make!

Vegetable oil

1 medium onion, finely chopped

3 cloves of garlic, finely chopped

1 Jalapeno , seeded and finely chopped (optional)

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon chili powder

3 cans black beans , drained and rinsed

4 cups of vegetable broth

1 can diced tomatoes with green chilies

salt and pepper to taste

In your large pot saute onion until it is soft and then add the garlic. If you are using Jalapeno add it too. Saute until fragrant.

Add the spices and stir them up to coat the onion mixture. 

Add the remaining ingredients. 

Bring to a boil and then Let it simmer for about 25 minutes.

If you have an immersion blender you can blend this up to make a thick and creamy soup. 

I do not have one that is fine, you can use a regular blender to blend up half of the soup and return it to the pot or not blend it at all.

Serve while hot. You can top with fresh cilantro, shredded cheese, sour cream , etc.

 

Food Storage Recipe - Black Bean Enchiladas

 This is a new favorite! I always have canned black beans in the pantry. They are a cheap and healthy to create low cost recipes. 

1 medium chopped onion

1 teaspoon ground cumin

1 cup frozen corn

1 can diced tomatoes with Jalapeno , or salsa if you have some

1 can black beans 

shredded colby jack cheese

10 soft corn tortillas

1 can of enchilada sauce 

Fry the chopped onion and cumin up until it is tender.

Stir in the corn, tomatoes, black beans, and a cup of cheese.

As that is cooking warm up the tortillas in the microwave until they are softened.

Scoop some of the black bean mixture on a tortilla and roll up.

Repeat this - laying them in a 13X9 casserole baking dish.

Top them with enchilada sauce and remaining cheese.

Bake uncovered for about 30 minutes.

Serve with fresh cilantro and sour cream. 

I also made some Spanish rice to go with ours.