Black Bean Soup with Crispy Tortilla Strips
Pineapple Agua Fresca
Ingredients
- 1 onion, chopped
- ¼ cup olive oil, divided
- 3 cloves garlic, minced
- 2 Tbsp Southwest seasoning
- 3 Roma tomatoes, chopped
- 3 (15-oz) cans black beans, drained and rinsed
- 6 cups vegetable broth
- 12 corn tortillas, cut into strips
- ½ tsp salt
- ½ tsp ground cumin
Instructions
- Preheat oven to 450°F.
- Sauté onion in 2 Tbsp hot oil in a large Dutch oven over medium-high heat 6 to 8 minutes or until golden and tender. Add garlic and Southwest seasoning; cook 2 minutes. Add tomatoes, beans, and broth; simmer 15 to 20 minutes.
- Meanwhile, combine tortilla strips, 2 Tbsp oil, salt, and cumin in a bowl, tossing to coat.
- Arrange tortilla strips in a single layer on a baking sheet. Bake 8 minutes or until crisp, stirring once.
- Process half of bean mixture, in batches if needed, in food processor; return to remaining soup in pot and cook until thoroughly heated. Top servings with tortilla strips.
Side Dish Ingredients
- 3 cups pineapple chunks
- ⅓ cup cold water
- 3 Tbsp agave nectar
- 2 Tbsp fresh lime juice
- Ice cubes
Side Dish Instructions
- Combine pineapple, water, agave and lime juice in a blender; process until smooth.
- Pour into ice-filled glasses to serve.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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