This recipe is sponsored by Pulses via the Mom It Forward network.
My daughter Katie’s favorite food for years has been black beans. She’s ten years old now and this has been as long as I can remember. I had to dig around but I finally found this gem in my personal Facebook archives; it was hung on the wall in her kindergarten class:
That’s my girl!! ☺️ And don’t you just love how she spelled “cilantro”? You’ll notice that “black beans” is first. She has always adored them – and they have to be black, none of that pinto nonsense for Katie! – which is why I knew that I had to make this Healthy Black Bean Enchilada Soup just for her.
I mentioned above that this post is sponsored by “Pulses“. It’s been fun for me to learn about them since I cook with black beans all the time…and lentils, and chickpeas! Their website explains them this way:
“In technical terms, pulses are the dry, edible seeds of plants in the legume family. In understandable terms, they’re a category of superfoods that includes chickpeas, lentils dry peas and beans. They’re incredibly healthy, affordable, tasty and versatile.”
I’ve always loved cooking with Pulses because they’re economical and I can keep them on hand to make something delicious without much effort (especially lentils or split-peas). Even black beans can be thrown into a soup and left to simmer if you’ve got a couple hours. They’re so versatile and can be made into so many healthy, delicious dishes. I gravitate toward soups most often since they’re simple, generally healthy and sooo good! And since Pulses pack a lot of protein, I’ll often skip the meat if it means I don’t need to make a trip to the store.
This Healthy Black Bean Enchilada Soup is a great example of how you can use dried black beans for an easy, healthy meal. I chopped an onion and a poblano pepper, gave them a quick sauté with some cumin and ancho chile powder, then literally just added the rest of the ingredients to the pot. It takes me about 10 minutes from start to simmer!
Check out their website to learn more about Pulses and discover more delicious recipes!
- 2 tsp extra-virgin olive oil
- 1 large sweet onion, chopped
- 1 large poblano pepper, chopped
- 1 tsp ancho chile powder
- 1 tsp ground cumin
- 1 14-oz can red enchilada sauce
- 2 14.5 oz cans fire-roasted diced tomatoes, undrained
- 1 4-oz can fire-roasted green chiles
- 1 8 oz. bag dried black beans
- 1 14.5 oz can fire-roasted corn, drained
- 32 oz chicken stock or broth
- 1/4 cup chopped cilantro
- kosher salt, to taste
- toppings (optional): sliced avocado, chopped cilantro, sliced jalapeño, sour cream, crushed tortilla chips, lime wedges
- 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.