Print

Black Bean Enchilada Soup with Rice

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Black Bean Enchilada Soup with Rice is a hearty and vibrant dish that transforms your dinner into a fiesta. This comforting soup combines protein-packed black beans, wholesome brown rice, and zesty enchilada sauce, making it perfect for chilly evenings or family gatherings. With customizable toppings like cheese and cilantro, every bowl offers warmth and satisfaction that keeps you coming back for more.

Ingredients

Scale
  • 1 can (15 oz) black beans, rinsed and drained
  • 2 cups low-sodium vegetable broth
  • 1 cup enchilada sauce
  • 1 cup brown rice
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Fresh cilantro for garnish
  • Optional toppings: ½ cup shredded cheese, ½ cup sour cream

Instructions

  1. In a medium pot, bring 2 cups of water to a boil. Add brown rice, cover, reduce heat to low, and simmer for about 45 minutes until tender.
  2. In a large pot over medium heat, heat olive oil. Sauté chopped onion and minced garlic until soft (about 5 minutes).
  3. Stir in black beans, enchilada sauce, vegetable broth, cooked rice, and seasonings (like cumin and chili powder). Mix well.
  4. Bring to a gentle boil; reduce heat and let it simmer uncovered for about 10 minutes.
  5. Serve hot with optional toppings like shredded cheese or sour cream.

Nutrition

Find it online: https://carmenrecipes.com/black-bean-enchilada-soup-with-rice/