Ingredients

The following ingredients have 5 Servings
  • For the Enchilada Sauce:
  • 1/2 medium onion
  • 4 cloves garlic
  • 1 jalapeño (or 1/2 teaspoon hot sauce)
  • 1 15-ounce can tomatoes
  • 1 cup water or stock
  • 1 Tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon black pepper
  • For the Soup:
  • 1 Tablespoon oil or butter
  • 1/2 medium onion, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1 can tomatoes
  • 1 teaspoon maple syrup
  • 2.5 cups enchilada sauce (see above)
  • 2 cups vegetable or chicken broth
  • 1/4 teaspoon salt + more to taste
  • 2 packages vegetables = 260grams = 3 cups
  • 1.3 cups cooked black beans (1 can)
  • optional toppings: lime wedges, cilantro, avocado, greek yogurt, crispy tortilla strips

Instruction

  • Combine all ingredients in blender and blend until smooth. Set aside.
  • In a large sauce pot, warm the oil over medium heat. Sauté the chopped onions for about 5 minutes, stirring occasionally. Add the minced garlic, oregano, and cumin and cook for another 30 seconds.
  • When the onions and garlic are soft and fragrant, add the canned tomatoes, maple syrup, enchilada sauce (from earlier), broth, and the salt. Stir well and cook over low-medium heat for about 20 minutes, stirring occasionally.
  • Add the frozen vegetables and black beans, and cook for 10 more minutes. Taste and adjust seasoning, adding more salt or cayenne as desired.