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3-Ingredient Vegan Enchilada Soup

  • Author: Camilla
  • Prep Time: 1 min
  • Cook Time: 15 mins
  • Total Time: 16 mins
  • Yield: 6 servings 1x
  • Diet: Vegan


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.


  • 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.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Tex-Mex


  • Serving Size: about 1 and 1/2 cups
  • Calories: 146
  • Sugar: 3.3 g
  • Sodium: 376 mg
  • Fat: 1.1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 8.3 g
  • Protein: 11.7 g
  • Cholesterol: 0 mg

Keywords: 3-ingredients, 3-ingredient soup, 3-ingredient vegan soup, high protein soup, vegan protein, easy recipe, grain-free, gluten-free, oil-free

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