I think I could eat Mexican food every day of my life and never get tired of it. Sweet Daddy is already tired of it due to the fact that I’ve dragged him from one Mexican restaurant to another in our 6 year relationship. He’s going to be pleased as punch to come home from a long day at work and find this Mexican inspired meal waiting for him.
Mexican Black Bean Soup
- 1 Tbsp. olive oil
- 1/2 cup green bell pepper, chopped
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1 qt. (4 cups) low sodium vegetable broth
- 1 cup water
- 2-15 oz. cans black beans, drained and rinsed
- 2 tsp. cumin
- 1/4 tsp. black pepper
- 3/4 tsp. salt
- 1/2 cup nutritional yeast (nooch)
- 1/2 cup salsa
- 1/2 cup quinoa
- 1/4 cup cilantro, chopped
In a large skillet, saute onion and bell pepper in oil over medium heat for 5 minutes. Add garlic and saute for 2 minutes. Add the rest of the ingredients, except the cilantro. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes.
When the soup is done cooking, stir the cilantro in.
Garnish with chopped avocado, Better Than Sour Cream mixed with taco seasoning, and crumbled tortilla chips.