Mexican Quinoa Black Bean Enchilada Soup is a flavorful and satisfying dish that combines the vibrant flavors of Mexican food with the heartiness of quinoa and black beans. This healthy quinoa enchilada soup is packed with whole foods and nutritious ingredients, making it the best thing for those looking for a healthy meal.
This comforting soup is naturally gluten-free, making it perfect for those with gluten sensitivities or celiac disease. It can also be easily customized to fit various dietary preferences, as it is vegetarian and can be made a vegan option by omitting the cream cheese or using a dairy-free alternative.
With a base of healthy protein like quinoa and black beans, this easy recipe provides a healthy dose of plant-based protein, making it a great option for those looking to incorporate more protein into their diet. The addition of vegetables like red bell pepper, sweet potatoes, and red onion adds both flavor and nutritional value to the soup.
To make this delicious quinoa black bean enchilada soup, heat olive oil in a large pot and sauté diced white onion and minced garlic. Add chili powder, cumin, and dried oregano for a smoky flare, then stir in black beans, fire roasted diced tomatoes, and vegetable broth. Let the soup simmer for at least 20 minutes to allow the flavors to meld together. Finally, whisk in cooked quinoa and softened cream cheese for added creaminess.
Serve this comforting and healthy soup hot, garnished with your toppings of choice, such as fresh cilantro, cheddar cheese, avocado slices, lime juice, green onions, tortilla strips, or a dollop of sour cream.
This Mexican Quinoa Black Bean Enchilada Soup is the perfect main dish for a cozy night in or for entertaining family members and friends. Enjoy the smoky flavors and the nutritious goodness of this delicious soup year-round, and be sure to store all leftovers in an airtight container in the fridge to save for the next day!
Mexican Quinoa Black Bean Enchilada Soup
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 small white onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1, 14 oz can black beans, drained & rinsed
- 1, 14 oz can fire roasted diced tomatoes
- 3 cups vegetable broth
- 1 cup prepared quinoa
- 4 ounces cream cheese, softened
Directions:
- Heat a large pot over medium heat and add the olive oil.
- When the olive oil is hot, add the onion and saute for 2-3 minutes.
- Add the garlic and saute for one more minute.
- Stir in the salt, cumin, oregano, black beans, diced tomatoes, and vegetable broth.
- Bring the mixture to a boil, then reduce the heat to low and simmer for at least 20 minutes.
- Whisk in the cup of the cooked quinoa and softened cream cheese.
- Continue to simmer for another 5 minutes, until the soup is heated through and the flavors are well combined.
- Serve hot and garnish with your favorite toppings, such as tortilla chips, fresh cilantro, green onions, or a dollop of sour cream.
This Mexican Quinoa Black Bean Enchilada Soup is packed with protein-rich quinoa, fiber-filled black beans, and an array of vegetables. This healthy recipe offers a satisfying and healthy option for any meal. This flavorful soup will surely become a favorite, whether enjoyed on busy weeknights or shared with family and friends. Grab a bowl, garnish with the best toppings, and savor the smoky and comforting flavors of this Mexican Quinoa Black Bean Enchilada Soup!
Mexican Quinoa Black Bean Enchilada Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small white onion diced
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1, 14 oz can black beans drained & rinsed
- 1, 14 oz can fire roasted diced tomatoes
- 3 cups vegetable broth
- 1 cup prepared quinoa
- 4 ounces cream cheese softened
Instructions
- Heat a large pot over medium heat and add the olive oil.
- When the olive oil is hot, add the onion and saute for 2-3 minutes.
- Add the garlic and saute for one more minute.
- Stir in the salt, cumin, oregano, black beans, diced tomatoes, and vegetable broth.
- Bring the mixture to a boil, then reduce the heat to low and simmer for at least 20 minutes.
- Whisk in the cup of the cooked quinoa and softened cream cheese.
- Continue to simmer for another 5 minutes, until the soup is heated through and the flavors are well combined.
- Serve hot and garnish with your favorite toppings, such as tortilla chips, fresh cilantro, green onions, or a dollop of sour cream.
