Use some of the beans from this smoky black bean soup to make tostadas the next day.
The fresh toppings are an essential part of this smoky black bean soup.
canfire-roasted diced tomatoes
1Tbsp.finely chopped chipotle chileplus1Tbsp.adobo sauce(from 1 [7-oz.]
Credit:Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
Add bell peppers, garlic, and 1 1/2 cups of the onion.
Cook, stirring often, until onion is just tender, about 5 minutes.
Bring to a boil.
Credit:Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
(Add water as needed during cooking to keep beans covered.)
Puree some of the beans:
Pour 3 cups of the bean mixture into a blender.
Secure lid on blender; remove center piece to allow steam to escape.
Place a towel over opening.
Process until smooth, about 1 minute.
Return pureed beans to pan, and serve:
Pour pureed bean mixture into Dutch oven.
Add more salt, if desired.
Add more water, as needed, to reach desired consistency.
Reserve 3 cups soup for Cheesy Black Bean Tostadas (recipe, page 93).
Serve remaining soup with sour cream, cilantro, avocado, lime wedges, and remaining 1/2 cup onion.
Leftover Meal: Cheesy Black Bean Tostadas
Preheat oven to 350F.
Strain 3 cups leftoverSmoky Black Bean Soupwith a fine mesh strainer, and discard liquid.
Heat 1 Tbsp.olive oilin a nonstick skillet over medium-high.
Add bean mixture, and cook, stirring constantly, until thickened, 4 to 5 minutes.
Place 6corn tostada shellson a foil-lined baking sheet.
Spread 1/4 cup mashed bean mixture over each tostada.
Sprinkle evenly with 1 1/2 cupsMonterey Jack cheese.
Bake until cheese is melted, 4 to 6 minutes.
- TOTAL 20 MIN.
