After almost 2 weeks without any new recipes, I’m back with the most delicious vegan black bean enchilada soup.
After being away for two weeks over the holidays (all the details here), I very much needed to catch up on work the past two weekends. Plus, I’m going to Vancouver this coming weekend for a nutrition course, so I needed to test and photograph many recipes while I had the chance.
Testing and photographing new recipes is not so easy when you work during the week, especially during winter in Canada, when the sun is only bright enough between 10am and 2pm!
This soup is just one of the recipes I made this weekend.
I made it many times and I’m happy to report that I finally succeeded in making Shaun appreciate a bowl of soup. He eats anything I make, but soup is certainly not his favorite. This soup though, he liked.
I tested this recipe both in the Instant Pot and on the stovetop, so use your preferred method. Either way, you’ll end up with a delicious and healthy soup. Both methods are easy and require about the same amount of time. The only extra step required for the stovetop method is occasional stirring. That’s all!
This soup is packed with flavor, thanks to a base of enchilada sauce. You could use store-bought enchilada sauce, but I decided to make it from scratch, which requires only 5 basic ingredients and less than 5 minutes. Plus, I make the sauce directly in the same pot before adding the rest of the ingredients. So really, there’s no extra cleaning.
For the Instant Pot method, I start with the enchilada sauce using the sauté setting. I then add the remaining ingredients and cook everything under high pressure for 20 minutes. You can leave it there while it cooks, which means you only have 15 minutes of work in the kitchen.
As for the stovetop method, it’s very similar. I make the enchilada sauce first, which takes less than 5 minutes. I then add the remaining ingredients, bring it to a boil, then simmer for 25 minutes (or until the sweet potatoes are fork tender). There’s barely any more work to it.
I also made some homemade tortilla strips, which are completely optional. You can also use store-bought for a quicker option.
I dedicate this soup to my family and friends on the East Coast, who just had a big snow storm and cold temperatures yesterday. I hope this warm soup makes you feel a little better.
A simple flavorful soup packed with black beans, sweet potatoes and other vegetables. This soup can be made on the stovetop or in the Instant Pot. All you need is one pot and 15 minutes of preparation.
Start with the enchilada sauce: In a large saucepan, melt the butter over medium heat. Stir the flour. A thick paste should form. Stir in the chili powder, cumin and cayenne of using. Cook one minute until fragrant.
Stir in the tomato paste and the broth. Whisk until smooth. The sauce should be thick and smooth within minutes.
Add the remaining ingredients to the saucepan, with the enchilada sauce, except for the kale. Stir all the ingredients together, then bring to a boil. Reduce heat to low-medium and simmer for 25 minutes or until the sweet potatoes are fork tender. The smaller the sweet potatoes are cut, the faster they will cook.
Stir in the chopped kale and cook for another 5 minutes.
Serve with tortilla chips (homemade recipe below), avocado, green onions and cilantro if desired.
Start with the enchilada sauce: Set the Instant Pot to Sauté setting for 5 minutes. Ensure your enchilada sauce ingredients are ready, you'll need to work fast. First, melt your butter, then stir in the flour to form a thick paste. Stir in the chili powder, cumin and cayenne if using, cooking for a few seconds.
Stir in your tomato paste and broth. Whisk together until a smooth sauce forms. Turn off the Instant Pot.
Add the remaining ingredients to the Instant Pot, except for the kale. Close and cook under manual or soup mode for 20 minutes. Set the steam release handle to "sealing".
When the soup is done cooking, turn off the Instant Pot and release steam.
Stir in the kale, then place the lid back on and let it "cook" for 5 minutes.
Set oven to 400F. Cut the tortillas in half, then cut each half into long, thin strips. Place them on a baking sheet, then sprinkle with salt and chili powder and drizzle with oil. Toss until evenly coated.
Layer the strips into a single layer on the baking sheet. Cook for 6-8 minutes or until lightly golden and crispy. Keep an eye on them to avoid burning (they can burn quick!). Serve on top of the enchilada soup.
If using low sodium vegetable broth instead of broth with no added salt, reduce the amount of salt added to the recipe.
Use 4 cups of water or broth if using the stovetop method and 3 cups if using the Instant Pot.
I used whole wheat flour in the enchilada sauce, but all-purpose white flour or gluten-free flour works as well.
For a gluten-free soup, use gluten-free tortilla strips and use all-purpose gluten-free flour.
If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!