3 Ingredient Enchilada Soup (High-Protein, 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.
Servings: 6 servings
Ingredients
- 1 28 ounce can no-salt-added crushed tomatoes no salt added
- 1 28 ounce can red enchilada sauce
- 2 15 ounce cans low-sodium black beans rinsed and drained (no salt added)
- Optional Accompaniments see notes below
Instructions
- Combine the crushed tomatoes and enchilada sauce in a medium saucepan.
- Heat over medium heat for 5 to 8 minutes to thicken slightly.
- Add the rinsed and drained beans to pan. Reduce heat to low and simmer, uncovered, for 5 minutes longer.
- Serve with optional toppings, as desired.
Notes
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.
Suggested Accompaniments:
- chopped fresh cilantro leaves
- sliced green onions
- diced avocado
- lime wedges
- crumbled tortilla chips
- vegan sour cream or plain vegan yogurt
- pepitas (green pumpkin seeds; raw or toasted)
Nutrition
Calories: 146kcal | Carbohydrates: 30g | Protein: 11.7g | Fat: 1.1g | Sodium: 376mg | Fiber: 8.3g | Sugar: 3.3g