A few years ago, I created a black bean vegan enchilada recipe. I was amazed by all the positive feedback I received on it over the years. It also gained many shares over the social media. I admit it takes some effort and time to make this delicious dish. I thought, hey, wouldn’t it be nice to have a simple soup version of it? It’ll definitely be a great dish to make on those days when your hands are full with other projects, or you just feel a little lazy on one of those cool days.
I’m sure you’ve seen three-bean soup recipes with ham in mom’s or grandma’s classic recipe books. For now, let’s keep the beans, omit the ham, and make it vegan. This 3-bean vegan enchilada soup is cheesy and full of bold flavors from the homemade enchilada sauce. If you already have enchilada sauce and cooked beans on hand, this soup can be ready in 10 minutes.
By the way, if you have some good quality tomatoes, you definitely should make your own enchilada sauce. It’s well worth the effort. As our garden produced so many tomatoes this year, my freezer is full with my homemade enchilada sauce, pizza sauce, and sugar-free ketchup. Do I sound like a squirrel hoarding nuts for winter?
There are many versions of three-bean soups. In this recipe, I used
Small red beans
You can buy cooked beans in a can if you don’t want to deal with the soaking-rinsing-cooking process. Well, in my case, I don’t mind it at all. I love my Presto pressure cooker because it cooks beans so fast and is almost effortless.
Because it’s enchilada soup, you can’t miss the cheesy taste. The combination of shredded vegan cheese (I used GoVeggie mozzarella style) and nutritional yeast definitely add the distinct cheesy flavor. Toss some baked crunchy tortilla strips on top of the soup before serving, I’m sure you’ll love this simple edition 3-bean vegan enchilada soup. It has all the flavors that the black bean vegan enchiladas offers you.
Remember, I said, it’s easier and less effort.
- ⅓ cup pinto beans
- ⅓ cup dry navy beans
- ⅓ cup dry small red beans
- 4½ cups water
- 3 teaspoons canola oil
- 10 pieces (5.5-inch) corn tortilla wraps, gluten-free if desired
- 1 cup enchilada sauce (good quality homemade or store-bought)
- ⅔ cup vegan mozzarella cheese (I used GoVeggie mozzarella style)
- 2½ teaspoons nutritional yeast
- ½ teaspoon salt
- 1 tablespoon cilantro, chopped
- 1 ripe avocado, sliced
- 2 tablespoons vegan mozzarella cheese
- Cook the beans: soak the beans overnight in a large bowl with 4 cups of water. Drain and rinse the soaked beans under cold water. Transfer the beans into a pressure cooker. Add 2 cups of water and 1 teaspoon of canola oil. Cook under pressure cooker instruction. Release the pressure and drain and rinse the cooked beans. It yields approximately 4 cups of cooked beans.
- Preheat oven at 425 °F. Cut the tortilla wraps into ½ to ¾ inch wide strips. In a mixing bowl, toss the tortilla strips with 2 teaspoons of canola oil. Transfer the tortilla strips into a metal baking pan and bake for 10 minutes until the tortilla strips are golden brown. Rotate the baking pan 180 degrees halfway through the baking time.
- While the tortilla strips are baking, combine the enchilada sauce, vegan cheese, nutritional yeast, cooked beans, salt, and 2½ cups of water into a saucepan. Heat the saucepan over medium heat until boiling. Remove the saucepan from heat and let the soup set for 5 minutes.
- Garnish with cilantro and avocado. Serve with baked tortilla strips.