Chicken Tortilla Soup

If you are looking for an easy soup recipe that everyone will love, make Chicken Tortilla Soup. It is a forever favorite, a classic, a soup that always gets rave reviews! It only takes 30 minutes to make! You can’t go wrong with this one! Chicken…

If you are looking for an easy soup recipe that everyone will love, make Chicken Tortilla Soup. It is a forever favorite, a classic, a soup that always gets rave reviews! It only takes 30 minutes to make! You can’t go wrong with this one! Chicken tortilla soup is a Mexican-inspired soup that has a…

The post Chicken Tortilla Soup appeared first on Two Peas & Their Pod.

Christmas Enchiladas

These red and green enchiladas are inspired by my trips to Santa Fe, New Mexico! I love visiting Santa Fe for my fill of saucy burritos, enchiladas…

The post Christmas Enchiladas appeared first on Cookie and Kate.

Enchiladas Christmas recipe

These red and green enchiladas are inspired by my trips to Santa Fe, New Mexico! I love visiting Santa Fe for my fill of saucy burritos, enchiladas and breakfast dishes. Whenever the server asks if I want red sauce, green sauce or both, the answer is always both. They call it Christmas-style or divorciadas (divorced).

Coming to you just in time for Christmas or Christmas Eve dinner, these enchiladas are a festive and delicious main dish. They’re stuffed with vibrant vegetables, spinach, black beans, and enough cheese to qualify as a holiday meal.

Christmas enchiladas ingredients

I’ve been keeping this recipe on reserve for the holidays, and I just now realized that I poured the enchilada sauce in the wrong fashion. In Santa Fe, they split the sauce down the middle of the enchiladas, so each enchilada features both red and green sauce. Although, my way may be a little easier to distribute (and you can always just eat two enchiladas to get one of each)!

Do as you wish—the ingredients and quantities will remain the same. You’ll find side dish suggestions to round out your meal below. Wishing you a healthy and happy holiday season!

Continue to the recipe...

The post Christmas Enchiladas appeared first on Cookie and Kate.

Easy Black Bean Hummus

This black bean hummus recipe is a fun spin on the classic dip! It’s tangy with a pop of lime…

A Couple Cooks – Recipes worth repeating.

This black bean hummus recipe is a fun spin on the classic dip! It’s tangy with a pop of lime and irresistibly creamy.

Black bean hummus

Here’s a tasty dip that surprised us with its irresistibly creamy flavor: Black Bean Hummus! This spin on the traditional Mediterranean chickpea dip might sound fun, but here’s the thing. It tastes even better than it sounds! Yep, we polished this one off extremely quickly because it’s just that good. Black beans, lime, tahini and a bit of smoked paprika make creamy dip magic. The minute we tasted it, we knew we had to share it with you.

Ingredients for black bean hummus

Black bean hummus is a fusion spin that replaces black beans for the chickpeas in the classic Mediterranean dip. You can make it various ways, and use Latin American style flavors to make it like a cross between hummus and salsa. Here we’ve taken our Classic Hummus recipe and made two swaps: black beans for chickpeas and lime for lemon. That’s it! Here’s what you’ll need for homemade black bean hummus:

  • Garlic
  • Black beans
  • Lime juice
  • Tahini
  • Olive oil
  • Smoked paprika
  • Kosher salt

How to make it? Essentially blend all ingredients in a food processor until a creamy dip forms. See the recipe below for all the details! It’s a fantastic gluten-free and vegan appetizer recipe for entertaining guests of all different diets.

Black bean hummus recipe

Flavor add-ins

This black bean hummus comes out so creamy and delicious, with a flavor that’s extremely versatile. It doesn’t go heavy on the Mexican or Latin American flavors, so if you’d like you could customize it that way. Here are some ideas for adding in your own flair (or feel free to get creative):

  • 1 handful cilantro
  • Cumin or chili powder (start with ¼ teaspoon)
  • Jalapeno pepper for some heat

How to serve black bean hummus

Once you’ve whipped up that heavenly dip, let’s get to toppings and dippers! The one requirement: add pico de gallo or salsa fresca on top! It’s easy to find in the refrigerated section at most grocery stores, and it not only looks beautiful but adds a zing of acidity. Here are a few ideas for what to dip in:

What are you planning to dip into your black bean hummus? Let us know in the comments below! We are obsessed with this easy appetizer recipe, and we hope you will be too.

Black Bean Hummus

More black bean recipes

Black beans are one of the top staples in our pantry! Here are a few more tasty ways to use them in delicious meals:

This black bean hummus recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Black bean hummus

Easy Black Bean Hummus


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 ½ cups
  • Diet: Vegan

Description

This black bean hummus recipe is a fun spin on the classic dip! It’s tangy with a pop of lime and irresistibly creamy.


Ingredients

  • 1 small garlic clove
  • 1 15-­ounce can black beans
  • 2 tablespoons fresh lime juice
  • ¼ cup tahini
  • 1 tablespoon olive oil
  • ¼ teaspoon smoked paprika
  • ½ teaspoon kosher salt

Instructions

  1. Peel the garlic. Drain the black beans, but don’t rinse them. Juice the lime.
  2. Add the garlic to the bowl of a food processor and process until finely chopped. Add black beans, lime juice, tahini, smoked paprika and kosher salt. Puree for 15 seconds, then scrape down the bowl. Taste and if it’s too thick, add another drizzle of olive oil. Puree for additional minute until creamy.
  • Category: Appetizer
  • Method: Food processor
  • Cuisine: Mediterranean

Keywords: Black bean hummus, black bean hummus recipe

A Couple Cooks - Recipes worth repeating.

Easy Black Bean Soup

This creamy black bean soup recipe is easy to put together with canned beans! It makes a deliciously quick lunch…

A Couple Cooks – Recipes worth repeating.

This creamy black bean soup recipe is easy to put together with canned beans! It makes a deliciously quick lunch or dinner idea.

Black Bean Soup

Want to make black bean soup and don’t have time to cook dried beans? Try this Quick Black Bean Soup recipe! Using canned beans makes it possible to whip up this tasty soup in 30 minutes. It’s creamy, garlicky and hearty, and a big bowl feels positively restorative. Top it with pico de gallo for a bright and zingy contrast in flavors. Then take it over the top with crushed tortilla chips and pickled peppers, or serve it with a baked quesadilla.

Ingredients in this black bean soup recipe

Many black bean soup recipes use dried beans: and they’re incredibly delicious. If you’ve got time, we highly recommend a recipe cooked from dried beans. But if you’re in a hurry, canned beans make deliciously creamy soup. In fact, you can use the can liquid to make the soup lusciously creamy. Here’s all you need for the base recipe of the soup:

  • Olive oil
  • Vegetables: onion, bell pepper, garlic and jalapeño pepper (optional)
  • Canned black beans
  • Cumin, oregano, fennel seed, salt
  • Vegetable broth
  • Butter
  • Lime zest
Black Bean Soup

Tips for making it creamy

This black bean soup recipe is ultra creamy because it uses a few tricks! Here’s what to know about the secrets behind the creamy body:

  • Use the can liquid from 3 cans black beans. In fact, we recommend canned beans for this recipe! The can liquid is very thick, which makes the perfect thickener for a soup.
  • Pulse with an immersion blender a few times (or normal blender). It’s optional, but you can pulse with an immersion blender to make it even thicker. Just blend until some beans puree but most are still whole. You can also use a standard blender: just be careful not to over-blend.

Toppings for black bean soup

This black bean soup recipe looks pretty monochrome as is. So make sure to step it up with garnishes and toppings when you serve it! The pico de gallo or salsa fresca is required in our opinion: it adds just the right zip to the flavor. We’ve got a few more ideas for decking it out with toppings. Here are the toppings we recommend:

  • Pico de gallo, aka salsa fresca: This is required. Find it in the refrigerated section at most grocery stores, or you can make your own homemade pico. (Or for a cheater version, chop tomatoes and a little onion and add cilantro and a squeeze of lime.)
  • Cilantro: Torn fresh leaves add just the right fresh flavor
  • Crushed tortilla chips or strips: Make Tortilla Strips for a little crunch
  • Pickled peppers: Use Pickled Jalapenos for spicy or Pickled Banana Peppers for mild (we had a jar of banana peppers on hand and it was perfect)
Black Bean Soup Recipe

Is this a spicy black bean soup?

This black bean soup recipe is not spicy, but it can be! The base recipe is very mild, even though it calls for ¼ jalapeno pepper (it’s just enough to add flavor but not heat). If you’d like a spicy black bean soup, here are a few things you can do to bring the heat:

  • Use a whole jalapeño pepper with seeds, instead of 1/4
  • Add 2 tablespoons adobo sauce from a can of chipotle peppers in adobo (this also adds more flavor nuance)
  • Load on the hot sauce, which is the easiest way to customize the heat level

Make it a meal! Sides to serve

This black bean soup is pretty filling, but we’d suggest adding a few side dishes to make it into a full meal.

Black Bean Soup

More bean soup recipes

A few cans of beans make dinnertime easy! Here are a few more soup recipes we love featuring other types of beans:

This black bean soup recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Black Bean Soup

Easy Black Bean Soup


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6
  • Diet: Vegan

Description

This creamy black bean soup recipe is easy to put together with canned beans! It makes a deliciously quick lunch or dinner idea.


Ingredients

  • 2 tablespoons olive oil
  • 1 large sweet onion
  • 1/2 green bell pepper
  • 6 garlic cloves
  • 1/4 jalapeño pepper* (optional)
  • 3 15-ounce cans black beans (don’t drain)
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • ¼ teaspoon fennel seed, crushed with fingers
  • 1 teaspoon kosher salt
  • 1 quart vegetable broth
  • 2 tablespoons salted butter (or vegan butter or refined coconut oil for vegan)
  • 1/2 lime, zested
  • Pico de gallo (salsa fresca)*, for serving
  • Fresh cilantro (optional)
  • Other toppings: Crushed tortilla chips, tortilla strips, sour cream, pickled jalapenos or banana peppers, etc

Instructions

  1. Finely dice the onion and green bell pepper. Mince the garlic. Finely mince the ¼ jalapeño pepper (take care to wash your hands afterwards). 
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, bell pepper, garlic and jalapeño and cook, stirring occasionally until softened, about 5 to 7 minutes.
  3. Once softened, add the black beans including their can liquid, cumin, oregano, fennel seeds, kosher salt, and broth. Bring to a simmer and cook about 20 to 25 minutes until the beans start to break down. Stir in the butter and lime zest. If desired, pulse a few times with an immersion blender to thicken the soup, just until some of the beans puree but most are still whole (be careful not to over-blend; you can also pulse 1 to 2 times with a standard blender).
  4. Ladle the soup into bowls (it thickens more once in the serving bowls). Garnish with pico de gallo, torn cilantro leaves, and any of the optional toppings. Serve immediately. Leftovers last 3 to 4 days refrigerated. 

Notes

*This soup is mild with ¼ jalapeno. Want a spicy black bean soup? Use a full jalapeno pepper with seeds. Or, stir in about 2 tablespoons adobo sauce from a can of chipotle peppers. 

**Pico de gallo aka salsa fresca is sold in the refrigerated section at most grocery stores. If you can’t find it, make Homemade Pico de Gallo or a cheater version: top with minced tomato. white onion and cilantro, spritzed with a little lime juice. 

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Mexican inspired

Keywords: Black bean soup, black bean soup recipe

A Couple Cooks - Recipes worth repeating.

Enchilada-Stuffed Butternut Squash

If you love enchiladas and roasted winter squash, this recipe is a must-try! We loved the filling of our enchilada bake so much we couldn’t help but add it to a roasted butternut squash, and the results were phenomenal!
This smoky, saucy, hearty stuff…

Enchilada-Stuffed Butternut Squash

If you love enchiladas and roasted winter squash, this recipe is a must-try! We loved the filling of our enchilada bake so much we couldn’t help but add it to a roasted butternut squash, and the results were phenomenal!

This smoky, saucy, hearty stuffed squash is a perfect plant-based, gluten-free, nut-free entrée for fall and winter. Enjoy it on its own or top with guacamole and hot sauce and serve alongside grains or a green salad.

Enchilada-Stuffed Butternut Squash from Minimalist Baker →

Easy Black Bean Chili

This Black Bean Chili recipe is easy to make and full of big flavor! It’s cozy and hearty, the ideal…

A Couple Cooks – Recipes worth repeating.

This Black Bean Chili recipe is easy to make and full of big flavor! It’s cozy and hearty, the ideal vegetarian dinner idea.

Black Bean Chili

Can you have too many chili recipes? We think not. Introducing our new favorite easy spin…this Black Bean Chili recipe! It’s beyond simple to make, and the flavor is outstanding. (We hope you’ll agree.) It’s got a hint of smokiness to highlight the tangy tomatoes and savory black beans. Top it with your favorite toppings, and it’s so hearty and savory, you’ll forget it’s healthy, too.

Ingredients in this black bean chili recipe

This vegetarian black bean chili recipe was inspired by open fire cooking. In fact, we first made it around our firepit during a kitchen reno! We adapted our healthy chili recipe to be even simpler so it was easy enough to cook on a fire. This is the stovetop version of it, and it’s got lots of great ingredients to bring massive flavor with little effort:

  • Onion
  • Garlic
  • Olive oil and butter
  • Quinoa
  • Black beans
  • Canned tomatoes
  • Corn
  • Mustard, ketchup and Worcestershire sauce
  • Chili powder, oregano, garlic powder, cumin, smoked paprika, and salt

The flavor secrets here? The butter adds the richness you need in a vegetarian chili. The mustard, ketchup and Worcestershire add tangy and savory notes. The kicker at the end? Adding a bit of smoked paprika, which helps to emulate that smokiness of the campfire chili we were inspired by.

Black Bean Chili

Chili toppings: dress it up!

This vegetarian black bean chili is simple and elegant. In fact, you only really need to dice an onion and garlic, and let your stove do the rest of the work for you! Once it’s done, dress it up with the toppings of your choice. Here are our top choices, and then a few more creative ideas:

  • Sour cream and cheese: Just a little goes a long way! We think these are required. For vegan, use Cashew Cream or Vegan Queso.
  • Green onion: Thinly sliced green onion is the best fresh accessory.
  • Cilantro: Fresh cilantro leaves are a great addition.
  • Hot sauce: Naturally! A favorite is a Mexican hot sauce like Cholula.
  • Roasted salted pepitas: This unique option adds a salty crunch.
  • Pickled jalapenos or onions: Pickled jalapeños add a kick! If you think ahead, pickled onions are a favorite of ours: they add bright color and tangy flavor.

Leftover storage

This black bean chili recipe stores well and is great for leftovers! Here are a few notes on leftover storage:

  • Refrigerate for up to 3 days. It can become very thick, so you may need to add a splash of water when reheating.
  • Freeze for up to 3 months. This recipe works well frozen in a freezer-safe container.
Chili Cheese Fries

Make it a meal: ways to serve black bean chili

There are so many ways to serve this black bean chili recipe — straight up in a bowl, or with more creative options! Here are a few ways to accessorize it:

Variation: cook it on an open fire

Sure, you probably won’t do this every day! But this black bean chili recipe is an ideal campfire chili, too. We first made this one over an open fire when our kitchen was undergoing a renovation, and it worked wonderfully! The fire infuses an incredible smokiness to the flavor. Here are a few notes:

  • Use a hardwood for the fire, like oak or cherry. These woods have the best flavor for cooking food.
  • Follow the recipe but omit the smoked paprika. You don’t need it since the fire infuses smoky flavor.
  • Advanced prep for camping: If you’re taking it camping, prep the minced onion and garlic and place in a sealed container. Place the ingredients from water through kosher salt in another large sealed container (keep out the dry quinoa and add when cooking).

Let us know if you try it in the comments below! It’s a fun variation, though we typically make this one on the stovetop.

Black Bean Chili Recipe

More chili recipes

This black bean chili is our new favorite, but we’ve got lots of other chili recipes for the season! Here are a few to try:

This black bean chili recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, replace the butter as noted in the recipe below.

Print
Black Bean Chili

Easy Black Bean Chili


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Black Bean Chili recipe is easy to make and full of big flavor! It’s cozy and hearty, the ideal vegetarian dinner idea.


Ingredients

  • 1 medium yellow onion
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • ⅓ cup dry quinoa
  • 1 cup water
  • 3 15-ounce cans black beans, drained (not rinsed)
  • 2 28-ounce cans diced tomatoes, fire roasted if possible
  • 4 tablespoons salted butter (replace with 2 tablespoons olive oil or refined coconut oil for vegan)
  • 1 15-ounce can corn (or 1 ½ cups frozen corn)
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • ½ cup ketchup
  • 2 tablespoons each chili powder and dried oregano
  • 1 tablespoon each garlic powder and cumin
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon smoked paprika

Instructions

  1. Dice the onion. Mince the garlic.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 7 minutes, until tender.
  3. Add all other ingredients except for the smoked paprika. Simmer for 25 minutes, then stir in the smoked paprika. Serve immediately with toppings of your choice. Store leftovers refrigerated for up to 3 days, or frozen for 3 months.
  4. Campfire chili instructions: Follow the instructions above, but remove the smoked paprika (the fire will add smoky flavor). If you’re taking it camping, prep the minced onion and garlic and place in a sealed container. Place the ingredients from water through kosher salt in another large sealed container (keep out the dry quinoa and add when cooking). Keep everything cool until making the chili.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Black bean chili, black bean chili recipe

A Couple Cooks - Recipes worth repeating.

Easy Pumpkin Chili

Pumpkin chili is hearty but light and packed with fiber and other nutrients. It’s the perfect warm and cozy bowl of fall flavors.

The post Easy Pumpkin Chili appeared first on Budget Bytes.

I love all things pumpkin, and I’m not sorry about it. I also love just about every iteration of chili that is out there (see my Homemade Chili recipe and the long list of variations you can make). So it’s only fitting that I combined my two fall loves. Adding pumpkin is a super easy way to add a dose of nutrients to your pot of chili without changing that classic chili feel. The flavor and texture blend seamlessly into a pot of classic chili and even kind of makes it feel a tad lighter, so I’m totally into it!

A bowl of pumpkin chili with cheese and tortilla chips

What Does Pumpkin Chili Taste Like?

Okay, if you’re looking at me with a side-eye over the idea of putting pumpkin into your chili, just hear me out. The flavor difference is subtle. It makes the chili a little more saucy and rich, without being overly heavy. The pumpkin adds a little earthiness and a super subtle sweetness, which is nice because I usually add a little bit of brown sugar to my chili, but I was able to skip that with the pumpkin. And since I like to load up my chili with a lot of spices (see my homemade chili seasoning), the flavor of the pumpkin is not super noticeable.

And I think this is a good time to mention that you don’t want to taste your chili until it has simmered on the stove a while. You might be tempted to give it a taste right after you add everything to the pot, but at that point, it does not taste good. The chili needs time to do its thing. The spices need to bloom, the flavors need to cook down and combine. Give it time, and then taste. Be patient!

Make it Vegetarian or Vegan

It’s super easy to make your pumpkin chili vegetarian or vegan. Just swap out the ground beef for an extra can of beans, cooked lentils, some crumbled tempeh, or your favorite ground beef substitute. Most of the flavor in this chili comes from the chili seasoning, tomatoes, and other vegetables, so you can safely substitute the beef without too much of an effect.

Use a Different Meat

You can also swap the ground beef out for a different kind of ground meat. Ground turkey is very popular for pumpkin turkey because it has a lighter flavor to match the lighter flavor of the pumpkin, but I also think that some Mexican chorizo would be awesome. Those smoky spices would pair perfectly with the flavor of the pumpkin.

Is Pumpkin Chili Spicy?

The recipe, as written below, is only as spicy as the chili powder you use. Many grocery store chili powders tend to be quite mild, but some brands can be spicy. So, if you’re sensitive to heat, make sure you use a chili powder that is mild. I find that McCormick brand chili powder is pretty mild.

If you want to add more heat to your pumpkin chili, feel free to dice up a jalapeño and sautéing that with the onion and garlic in the beginning. You can also add some chipotle powder to the chili seasoning, or dice up a chipotle pepper in adobo sauce and stir that into the chili. There are a lot of options!

Overhead view of a pot of pumpkin chili
Overhead view of a bowl of pumpkin chili with cheese and tortilla chips

Easy Pumpkin Chili

Pumpkin chili is hearty but light and packed with fiber and other nutrients. It's the perfect warm and cozy bowl of fall flavors.
Total Cost $9.73 recipe / $1.62 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 1.25 cups each
Calories 431kcal
Author Beth – Budget Bytes

Ingredients

Chili

  • 2 cloves garlic $0.16
  • 1 yellow onion $0.28
  • 2 Tbsp olive oil $0.32
  • 1 lb. ground beef $5.35
  • 1 15oz. can kidney beans, drained $0.59
  • 1 15oz. can black beans, drained $0.55
  • 1 15oz. can petite diced tomatoes $0.69
  • 1 15oz. can pumpkin purée $1.05
  • 1/2 6oz. can tomato paste (5 Tbsp) $0.25
  • 2 cups water $0.00

Chili Seasoning*

  • 1 Tbsp chili powder $0.30
  • 1/2 tsp smoked paprika $0.05
  • 1 tsp ground cumin $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/2 tsp onion powder $0.03
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 tsp salt $0.02

Instructions

  • Mince the garlic and dice the onion. Add the garlic, onion, and olive oil to a large pot. Sauté the onion and garlic over medium heat until the onions are tender (about 5 minutes).
  • Add the ground beef and continue to cook until the beef is browned and cooked through.
  • Add the kidney beans (drained), black beans (drained), diced tomatoes (with juices), puréed pumpkin, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, pepper, and salt to the pot. Stir to combine.
  • Place a lid on top of the pot and allow the chili to come up to a simmer, stirring occastionally. Allow the chili to simmer for 30 minutes.
  • After simmering for 30 minutes, give the chili a taste and add salt if needed. Serve hot with your favorite toppings (sour cream, cheese, green onion, corn chips, etc.)

Notes

*You can use your own store-bought chili seasoning or your favorite mix of chili herbs and spices.

Nutrition

Serving: 1.25cup | Calories: 431kcal | Carbohydrates: 39g | Protein: 24g | Fat: 21g | Sodium: 1131mg | Fiber: 14g
A spoon lifting a bite of pumpkin chili with melted cheese stretching from the bowl

How to Make Pumpkin Chili – Step by Step Photos

diced onion and minced garlic in a pot with olive oil

Dice one yellow onion and mince two cloves of garlic. Add the onion and garlic to a large pot with 2 Tbsp olive oil and sauté over medium heat until the onions are soft (about 5 minutes).

browned ground beef in the pot with onion and garlic

Add one pound ground beef and continue to sauté until the beef is cooked through.

remaining chili ingredients added to the pot, unstirred.

Add the remaining ingredients to the pot: 1 15oz. can black beans (drained), 1 15oz. can kidney beans (drained), 1 15oz. can petite diced tomatoes (with juices), 1 15oz. can pumpkin purée, ½ of a 6oz. can tomato paste, 2 cups water, ½ tsp smoked paprika, 1 Tbsp chili powder, 1 tsp ground cumin, ¼ tsp garlic powder, ½ tsp onion powder, 1 tsp salt, and ¼ tsp pepper. Stir until everything is well combined.

simmered chili in a pot with a spoon

Place a lid on the pot and allow the chili to come up to a simmer. Let the chili simmer for 30 minutes, stirring occasionally. After simmering 30 minutes, give the chili a taste and add salt if needed (I did not add any extra).

Overhead view of a bowl of pumpkin chili with cheese and tortilla chips

Serve hot with your favorite toppings! I especially like something creamy on my bowl, whether that is cheese, avocado, or sour cream. :)

Overhead view of a pot of pumpkin chili with toppings on the sides

The post Easy Pumpkin Chili appeared first on Budget Bytes.

Sweet Potato Black Bean Enchiladas

These sweet potato black bean enchiladas are a total crowd pleaser! This tried and true vegetarian dinner is easy and…

A Couple Cooks – Recipes worth repeating.

These sweet potato black bean enchiladas are a total crowd pleaser! This tried and true vegetarian dinner is easy and full of flavor.

Sweet Potato Enchiladas

Here’s an incredible vegetarian recipe that’s impressive every time: these Sweet Potato and Black Bean Enchiladas! This recipe is one we originally published in 2012. And guess what? It’s stood the test of time and is a favorite of ours to this day. Tender sweet potatoes are the perfect contrast to savory black beans and tangy salsa verde. Top it off with Colby cheese, it’s the best gooey comfort food around. This one will please everyone: we guarantee it. Here we’ve made a few tweaks to the recipe to make it even better than ever!

Sweet Potato Enchiladas

Ingredients in sweet potato black bean enchiladas

The first reference to the modern enchilada dates back to 1885 in Mexico, but the tradition of rolling a tortilla around fillings has been around since the Aztec times. We honor the great tradition of Mexican cuisine in this recipe! Here the combination of sweet and savory makes the flavors sing. Here’s what you’ll need for this sweet potato enchiladas recipe:

  • Salsa verde (green enchilada sauce): For quick enchiladas, use a great store-bought salsa verde. Mild salsa is nice if you’re cooking for a crowd, then each eater can add hot sauce to taste. Or, we think it’s perfect with a medium heat salsa.
  • Sweet potatoes: Boil them for quickest prep: no need to roast here!
  • Red onion, green chiles and black beans: Canned beans and chiles make it fast and easy.
  • Colby jack cheese: Colby brings massive flavor versus a cheddar cheese.
  • Spices: Grab the chili powder, cumin, and garlic powder for this one.
  • Tortillas: Corn tortillas are traditional in Mexican enchiladas; flour tortillas are American-style and tend to be more durable

You’ll boil the sweet potatoes, a non-traditional but quick way to cook them! Then add to the filling ingredients, roll them into tortillas with cheese, and douse with salsa verde (and more cheese). It takes just 15 minutes to bake: just until the cheese melts!

Sweet Potato Black Bean Enchiladas

Flour tortillas vs corn tortillas

What are the best tortillas for sweet potato enchiladas? Corn tortillas are traditional in Mexican-style enchiladas, and flour tortillas are more traditional in Tex Mex and American style. Here’s what to know about the differences:

  • Corn tortillas are gluten-free. Some brands can split when you go to roll them! To combat this, find the best quality corn tortilla brand you can. Then brush it with oil and cook it 15 seconds per side before assembling. This makes it easier to roll.
  • Flour tortillas are not gluten-free, but they are much easier to roll and more durable in general. They also get nice and gooey from the enchilada sauce.
  • What about grain free tortillas? There are are other types of grain-free tortillas available at many grocery stores: almond flour, cassava flour, or chickpea flour (try Siete brand). We haven’t tested these, so let us know in the comments below if you try them!

Make ahead instructions / how to freeze enchiladas

One great thing about sweet potato enchiladas is that you can make a big batch and freeze some for later! Or, you can prep everything the night before, then slide it into the oven the day of serving. Here’s how to make these sweet potato black bean enchiladas in advance or prepare them for freezing:

  • Assemble the enchiladas. Fill and roll the enchiladas as you normally would, but don’t bake them yet!
  • Cover with plastic wrap. Put a layer of plastic wrap directly on top of the pan of enchiladas. (This will prevent freezer burn).
  • Cover with aluminum foil. Put 1 or 2 layers of aluminum foil on top of the enchilada pan, making sure to seal the edges tightly shut.
  • Refrigerate overnight, or freeze up to 2 months. You can refrigerate the night before, then bake the next day. Otherwise, pop them in the freezer! Frozen enchiladas should last 1 to 2 months in the freezer as long as the foil doesn’t tear (if it does, the enchiladas will be more susceptible to freezer burn).
  • Bake. When ready to eat, preheat the oven to 350 degrees Fahrenheit. Remove the plastic wrap and foil. Bake until fully heated through and the cheese is melted: about 20 to 30 minutes if refrigerated and about 45 minutes if frozen.
Sweet Potato Enchiladas

Sides to serve with sweet potato enchiladas

Want to make these sweet potato black bean enchiladas into a meal? Here are some of our favorite sides to go with enchiladas:

More enchilada recipes

Love enchiladas? There’s nothing more cozy and comforting than a bubbling pan. Here are a few of our favorite recipes:

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Sweet Potato Enchiladas

Sweet Potato Black Bean Enchiladas


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6

Description

These sweet potato black bean enchiladas are a total crowd pleaser! This tried and true vegetarian dinner is easy and full of flavor.


Ingredients

  • 1 1/2 pounds (2 medium to large) sweet potatoes
  • 1 medium red onion (about 1 cup finely diced)
  • 15-ounce can black beans (or 1 ½ cups cooked black beans)
  • 8 ounces canned diced green chilies (about 1 cup)
  • ½ tablespoon chili powder
  • ½ tablespoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 2 cups salsa verde
  • 8 ounces (2 cups) Colby jack cheese, shredded
  • 10 8-inch flour tortillas
  • For the topping: sour cream, chopped cilantro, guacamole, pico de gallo, feta or queso fresco

Instructions

  1. Preheat the oven to 350°F.
  2. Boil the sweet potatoes: Dice the sweet potatoes into roughly 3/4-inch cubes (you can leave the skin on or peel; make sure to cut off any dark or black spots). Place them in a pot and cover with 1 inch of water; add a pinch of salt. Bring to a boil and cook until tender when pierced with a fork, around 7 to 12 minutes. Drain.
  3. Prep the filling: Finely dice the onion. Drain and rinse the black beans. In a large bowl, combine the cooked sweet potato, red onion, black beans, green chilies, cumin, chili powder, garlic powder, kosher salt, and fresh ground black pepper. Mix to combine. Taste and add a few more pinches of kosher salt if desired. 
  4. Roll the enchiladas: Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side, so that they are flexible. In a large baking dish or rimmed baking sheet*, spread 1 cup of the salsa verde. Fill each tortilla with a ½ cup scoop of the filling, add 2 tablespoons of the cheese, and roll it up. Place each enchilada seam-side down in the baking dish (there will be some leftover filling). Repeat for the remaining tortillas.
  5. Top with salsa and cheese: When all enchiladas are in the dish, top with the remaining 1 cup salsa verde and the remaining cheese.
  6. Bake: Place in the oven and bake for about 15 minutes, until the cheese is melted. Serve garnished with sour cream, chopped cilantro, and other garnishes as desired. 
  7. Make ahead instructions: See the section above called “Make Ahead Instructions”.

Notes

*Depending on your baking dish, you may need 2 dishes to fit all 10 tortillas. This recipe technically makes enough for 12 tortillas, if you can fit them all in a baking dish or baking sheet. 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mexican Inspired

Keywords: Sweet potato black bean enchiladas, Sweet Potato Enchiladas

A Couple Cooks - Recipes worth repeating.

Black Bean and Roasted Salsa Soup

Colorful oven-roasted vegetables, black beans, fresh cilantro, and lime come together to make a vibrant soup that’s great any time of year.

The post Black Bean and Roasted Salsa Soup appeared first on Budget Bytes.

I’ll just admit it. I love salsa so much that sometimes I wish I could eat it with a spoon as if it were soup. So that’s basically what I did. I made a homemade salsa with roasted vegetables, combined it with black beans to make the soup more filling, and added some fresh cilantro and lime to freshen things up. This soup is colorful, flavorful, and is giving me all the salsa vibes. I wouldn’t even say no to crushing some tortilla chips on top of the bowl!

Originally posted 12-13-2010, updated 8-11-2021.

Overhead view of a bowl of black bean and roasted salsa soup, cornbread and limes on the side

This soup is based off of my Fire Roasted Salsa recipe, which is one of my absolute favorite salsa recipes. It’s made with fresh vegetables that are oven roasted until they’re all sweet and caramelized on the edges. The flavor is absolutely amazing!

Add More to Your Soup

You know I love flexible recipes, and this black bean and roasted salsa soup is no exception. You can have tons of fun by adding ingredients or toppings to make it your own. Here are some ideas:

  • For a creamier soup, stir in some cream, sour cream, plain yogurt or cream cheese
  • Add a few chipotle peppers in adobe sauce for a smokier, spicier soup
  • If you’re in a meaty mood, chorizo would be a perfect addition
  • Top the soup with a variety of garnishes:
    • Avocados
    • Sour cream
    • Shredded cheese
    • Crushed tortilla chips
    • Green Onion
    • Cilantro
    • Pico de gallo
    • Lime wedges

What to Serve with Roasted Salsa Soup

I served my soup as a main with some Cheddar Jalapeño Cornbread on the side, but this soup would also be great served as a side with Chipotle Lime Chicken and Rice, Green Chile Chicken Enchiladas, or Black Bean and Avocado Enchiladas.

Side view of black bean and roasted salsa soup in a bowl with a spoon in the center
Side view of black bean and roasted salsa soup in a bowl with a spoon in the center

Black Bean and Roasted Salsa Soup

Colorful oven-roasted vegetables, black beans, fresh cilantro, and lime come together to make a  vibrant soup that's great any time of year.
Total Cost $8.07 recipe / $1.35 serving
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 1.33 cups each
Calories 195kcal
Author Beth – Budget Bytes

Ingredients

  • 6 Roma tomatoes $1.43
  • 1 yellow onion $0.28
  • 1 red bell pepper $1.50
  • 1 jalapeño $0.07
  • 4 cloves garlic $0.32
  • 2 poblano peppers $1.44
  • 2 Tbsp cooking oil $0.08
  • 1/2 cup fresh cilantro $0.20
  • 2 15oz. cans black beans $1.60
  • 3 cups vegetable broth, divided $0.39
  • 1/2 tsp ground cumin $0.05
  • 3/4 tsp salt $0.04
  • 1 lime $0.67

Instructions

  • Preheat the oven to 400ºF. Slice the Roma tomatoes in half. Cut the yellow onion into chunks. Remove the stem and seeds from the red bell pepper and jalapeño, then cut them in half. Peel the garlic. Leave the poblano peppers whole. Place the tomatoes, onion, red bell pepper, jalapeño, and poblano on a large baking sheet. Drizzle cooking oil over top, then toss until everything is coated.
  • Roast the vegetables in the preheated oven for about 45 minutes, or until they are well browned on the edges, stirring once half-way through.
  • Remove the poblano peppers from the baking sheet and allow them to cool slightly. The skin should be blistered and easily peeled from the pepper. Remove the skin, then open the peppers and scrape out the seeds.
  • Add the roasted vegetables and fresh cilantro to a food processor or blender and pulse until the vegetables are about half-puréed. Pour the vegetable mixture into a large soup pot.
  • Drain the canned beans and add them to the food processor with 1 cup of vegetable broth. Pulse until the beans are puréed. Pour the puréed beans into the soup pot along with the remaining 2 cups vegetable broth and cumin.
  • Stir the contents of the soup pot until everything is evenly combined. Turn the heat on to medium, and bring the soup up to a simmer. Allow the soup to simmer for about 10 minutes.
  • Taste the soup and add salt to taste (about ¾ tsp). Squeeze about 1 Tbsp juice from the lime and add stir that into the soup as well. Taste and adjust the lime or salt to your liking.

Nutrition

Serving: 1.33cup | Calories: 195kcal | Carbohydrates: 30g | Protein: 9g | Fat: 5g | Sodium: 769mg | Fiber: 10g
black bean and roasted salsa soup in a Dutch oven garnished with cilantro

How to Make Black Bean and Roasted Salsa Soup – Step By Step Photos

prepped vegetables on a baking sheet with oil being drizzled over top

Preheat the oven to 400ºF. Slice 6 Roma tomatoes in half. Cut one yellow onion into chunks. Cut one red bell pepper and one jalapeño in half, then scrape the seeds out. Peel four cloves of garlic. Leave 2 poblano peppers whole. Add all the vegetables to a large baking sheet, then drizzle 2 Tbsp of your favorite cooking oil over top. Toss until the vegetables are well coated in oil.

Roasted vegetables on the baking sheet

Roast the vegetables in the preheated oven for about 45 minutes, or until they’re well browned on the edges, stirring once halfway through.

Peeled poblanos on a cutting board one with the seeds scraped out

Remove the poblano peppers from the baking sheet and allow them to cool slightly. The skin should be blistered and easily peeled from the flesh. Peel the poblanos, then open them up and scrape out the seeds.

Roasted vegetables in a food processor

Add the roasted vegetables and about ½ cup fresh cilantro to a food processor or blender.

puréed vegetables in the food processor

Pulse the vegetables until they’re about half puréed (I like to leave it just slightly chunky so you can see all the separate colors). Pour the vegetables into a large soup pot.

puréed beans in a food processor

Drain two cans of black beans and add them to the food processor with one cup of vegetable broth. Puré until mostly smooth.

Vegetable broth being poured into the soup pot with vegetables and beans

Pour the beans into the soup pot with the vegetables and add the remaining 2 cups vegetable broth and ½ tsp cumin. Stir until everything is combined.

Finished soup in the pot with salt and lime on the side

Bring the soup up to a simmer over medium heat. Allow the soup to simmer for about 10 minutes, then season with salt and lime juice. I added ¾ tsp salt and 1 Tbsp lime juice, but start small and add according to your taste buds.

Overhead view of a bowl full of black bean and roasted salsa soup with a spoon in the center

The post Black Bean and Roasted Salsa Soup appeared first on Budget Bytes.

Vibrant Bell Pepper and Zucchini Tacos

These easy, herbed veggie tacos were inspired by the seasonal vegetarian taco at a Portland restaurant we love (¿Por Qué No?). They always had a taco with sautéed summery vegetables served in chimichurri sauce, and it was a flavor explosion!
Our inspi…

Vibrant Bell Pepper and Zucchini Tacos

These easy, herbed veggie tacos were inspired by the seasonal vegetarian taco at a Portland restaurant we love (¿Por Qué No?). They always had a taco with sautéed summery vegetables served in chimichurri sauce, and it was a flavor explosion!

Our inspired version features seared zucchini, onion, and bell pepper, and can be modified with what’s seasonally available. The flavor comes in waves from the searing, the spices, the herbs, and fresh lime juice!

Vibrant Bell Pepper and Zucchini Tacos from Minimalist Baker →