Tortilla Black Bean Soup

Tortilla Black Bean Soup Recipe - Vegetarian Food from Mexico

Region / culture: Mexico | Servings: 4 |

Vegetarian diet

Introduction

Tortilla Black Bean Soup is a hearty and flavorful dish that is perfect for a cozy night in. This recipe combines the rich flavors of black beans with the comforting texture of tortillas, creating a satisfying meal that is sure to please your taste buds.

History

Black bean soup has been a staple in Latin American cuisine for centuries. The addition of tortillas to the soup is a modern twist that adds a delicious crunch and depth of flavor to the dish.

Ingredients

1.5 cups black beans
2 cups water
2 tbsp vegetable oil
0.25 cup diced celery
0.25 cup diced onion
0.25 cup diced bell pepper
2 tsp salt
2 tbsp cilantro
2 corn tortillas

How to prepare

Boil the black beans in water for 2 minutes, then remove from heat.
Let the beans soak in the cooking water for 1 hour.
Sauté the celery, onion, and bell pepper in oil until slightly tender.
Add salt, cilantro, and the sautéed vegetables to the bean soup.
Cover and simmer for 3 hours.
Slightly mash some beans and stir.
In a frying pan, warm up the tortillas on both sides until they are bendable.
Place a tortilla in a bowl, then ladle the black bean soup on top of the tortilla.

Variations

Add diced tomatoes or corn for a pop of color and sweetness.
Top the soup with avocado slices or a squeeze of lime for a fresh and zesty flavor.

Cooking Tips & Tricks

Be sure to soak the black beans for at least 1 hour before cooking to ensure they are tender.

- Sautéing the vegetables before adding them to the soup helps to enhance their flavors.

- Simmering the soup for 3 hours allows the flavors to meld together and creates a rich and hearty broth.

Serving Suggestions

Serve Tortilla Black Bean Soup with a dollop of sour cream, a sprinkle of shredded cheese, and a side of warm tortillas for a complete meal.

Cooking Techniques

Sautéing the vegetables before adding them to the soup helps to enhance their flavors.

- Simmering the soup for 3 hours allows the flavors to meld together and creates a rich and hearty broth.

Ingredient Substitutions

You can use canned black beans instead of dried beans for a quicker cooking time.

- Use any type of bell pepper or onion you have on hand for a different flavor profile.

Make Ahead Tips

Tortilla Black Bean Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Serve Tortilla Black Bean Soup in individual bowls with a garnish of fresh cilantro and a wedge of lime for a beautiful presentation.

Pairing Recommendations

Pair Tortilla Black Bean Soup with a crisp green salad or a side of Mexican rice for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover Tortilla Black Bean Soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Tortilla Black Bean Soup contains approximately 200 calories.

Carbohydrates

Each serving of Tortilla Black Bean Soup contains approximately 30 grams of carbohydrates.

Fats

Each serving of Tortilla Black Bean Soup contains approximately 5 grams of fats.

Proteins

Each serving of Tortilla Black Bean Soup contains approximately 10 grams of proteins.

Vitamins and minerals

Tortilla Black Bean Soup is a good source of iron, potassium, and vitamin C.

Alergens

This recipe contains gluten from the tortillas. It may also contain traces of soy if the vegetable oil used is soy-based.

Summary

Tortilla Black Bean Soup is a nutritious and filling dish that is rich in carbohydrates, proteins, and essential vitamins and minerals.

Summary

Tortilla Black Bean Soup is a delicious and nutritious dish that is perfect for a cozy night in. With its rich flavors and hearty ingredients, this soup is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, and I had just returned home from a visit to my dear friend Maria's house. Maria was always whipping up the most delicious meals, and this day was no exception. As soon as I walked into her kitchen, the aroma of her Tortilla Black Bean Soup filled my senses and made my mouth water.

I watched intently as Maria expertly chopped vegetables, sautéed onions, and added spices to a pot of simmering black beans. Her hands moved with such grace and precision, and I could tell that she had been making this soup for years. As she stirred the pot, the flavors melded together, creating a rich and savory broth that beckoned me closer.

"Would you like to learn how to make this soup, my dear?" Maria asked, her eyes twinkling with excitement.

I nodded eagerly, knowing that this was a recipe I needed to add to my repertoire. Maria handed me a pen and a piece of paper, and together we went through each step of the recipe, from soaking the black beans overnight to garnishing the soup with crispy tortilla strips and fresh cilantro.

I listened attentively as Maria shared the origins of the recipe, explaining that it had been passed down through her family for generations. She had learned it from her grandmother, who had learned it from her mother, and so on. The recipe had evolved over time, with each cook adding their own twist to make it their own.

As Maria and I worked together in the kitchen, I couldn't help but feel a sense of connection to the women who had come before us. Cooking this soup felt like honoring a tradition, a way of preserving a piece of our shared history.

After a few hours of simmering and stirring, the soup was ready. Maria ladled steaming bowls of Tortilla Black Bean Soup into ceramic bowls, topping each one with a dollop of sour cream and a sprinkle of grated cheese.

We sat at Maria's kitchen table, savoring each spoonful of the soup and letting the flavors dance on our tongues. The broth was hearty and flavorful, the beans tender and creamy, and the tortilla strips added a satisfying crunch to each bite.

As we ate, Maria shared stories about her family and the meals they used to make together. I listened intently, soaking in every word and feeling grateful to be a part of this culinary tradition.

When I finally returned home that evening, I knew that I had stumbled upon a treasure. The recipe for Tortilla Black Bean Soup was more than just a list of ingredients and instructions – it was a piece of history, a link to the past that connected me to my friend Maria and the generations of women who had come before us.

Since that day, I have made Tortilla Black Bean Soup countless times, each batch a tribute to the women who taught me how to make it. I have added my own touch to the recipe, experimenting with different spices and toppings, but the heart of the soup remains the same.

Whenever I make Tortilla Black Bean Soup, I am transported back to that warm summer day in Maria's kitchen, surrounded by the love and laughter of generations past. And as I sit down to enjoy a bowl of soup with my own family, I know that I am passing on more than just a recipe – I am passing on a piece of my heritage, a taste of tradition that will live on for years to come.