3-Ingredient Enchilada Soup {Vegan}
Prep time
Cook time
Total time
Perhaps the easiest option for Taco Tuesday, ever: My 3-Ingredient Enchilada Soup, ready in 15 minutes! Serve it plain or top it with any and all of your favorite toppings. It's Vegan, high in protein, gluten-free & grain-free.
Recipe by::
Recipe type: Entree, Soup
Serves: 6 servings
  • 1 28-ounce can no-salt-added crushed tomatoes
  • 1 28-ounce can red enchilada sauce
  • 2 15-ounce cans low-sodium black beans, rinsed and drained
  • Optional Accompaniments:
  • chopped fresh cilantro leaves
  • chopped green onions
  • diced avocado
  • lime wedges
  • crumbled tortilla chips
  1. Combine the crushed tomatoes and enchilada sauce in a medium saucepan. Heat over medium heat for 5 to 8 minutes to thicken slightly.
  2. Add the rinsed and drained beans to pan. Reduce heat to low and simmer, uncovered, for 5 minutes longer.
  3. Serve with optional toppings, as desired.
Storage: Store the cooled soup in an airtight container in the refrigerator for up to 5 days or the freezer for up to 6 months.
Nutrition Information
Serving size: about 1 and ½ cups Calories: 146 Fat: 1.1 g Saturated fat: 0 g Carbohydrates: 30 g Sugar: 3.3 g Sodium: 376 mg Fiber: 8.3 g Protein: 11.7 g Cholesterol: 0 mg
Recipe by power hungry at https://powerhungry.com/2019/01/3-ingredient-enchilada-soup-vegan/