Crystal (and anyone else who cares), here's what we had for dinner tonight! In our desire to make healthier meals that are also easy, fast, and not too expensive (tall order!), I found this recipe online. We made it tonight, and I LOVE it!! The kids were not so thrilled with it, but I don't care--I'll make it again and again. And just to note: I did a bigger (20-ounce?) can of refried black beans, and added an extra can of black beans. We topped the soup with fresh cilantro, sour cream, and avocado, and we ate it with tortilla chips. Very comforting (not to mention nutritious!)* and has the option of being a fully vegetarian meal if you sub the chicken broth for veggie broth. Oh--and one bowl was VERY filling, and we had enough left over for probably two more nights--and that was three adults and two kids eating. Mission accomplished! Something yummy, cheap, simple and nutritious. Oh, and it took maybe 15 minutes.
*I guess it would've been more healthful for us if we had cut out the chips part and maybe gone easy on the sour cream...but boy, was it yummy. No guilt. So much good stuff in that soup, what's the harm of adding a few more goodies? :)
recipe from www.recipezaar.com
25 min 10 min prep
|1||teaspoon olive oil|
|1||pint fresh salsa|
|16||ounces refried black beans|
|15||ounces black beans, drained|
|14 1/2||ounces low sodium chicken broth|
|1/2||cup sour cream (optional)|
|1/4||cup fresh cilantro, roughly chopped|
- Heat the oil in a saucepan or large pot over medium heat.
- Add the salsa and cook, stirring occasionally for 4 minutes.
- Add the refried beans, black beans, and broth and bring to a simmer.
- Cook until warmed through, about 5 minutes.
- Ladle into bowls. Top with some remaining salsa and the sour cream and cilantro, if using.