Mexican Quinoa Black Bean Enchilada Soup
Mexican Quinoa Black Bean Enchilada Soup is aflavorful and satisfying dish that combines the vibrant flavors of Mexican foodwith the heartiness of quinoa and black beans. This healthy quinoa enchiladasoup is packed with whole foods and nutritious ingredients, making it the bestthing for those looking for a healthy meal.
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.