Dive into a bowl of this vibrant 3-Bean Vegan Enchilada Soup! Packed with three types of beans, homemade enchilada sauce, and topped with crispy tortilla strips, this soup is a flavor explosion. It’s a hearty, healthy, and easy-to-make dish that will warm your soul and tantalize your taste buds. Perfect for a cozy dinner or a meal prep option!
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Hey there, lovely readers! I’m Sarah Lee, a dietitian, mother, and lover of all things nutritious and delicious. Today, I’m excited to share with you a recipe that I love: Vegan Enchilada Bean Soup. This dish is not just another soup; it’s a whole lot of flavor kind of soup.
A couple of years ago, during a chilly winter, I was craving something hearty and comforting that will nourish my body. I wanted to create a dish that was both satisfying and healthy, something that my kids would love and that I could feel good about serving. After some experimenting in the kitchen, the Vegan Enchilada Bean Soup was born.
Why You’ll Love This 3-Bean Vegan Enchilada Soup
This soup is a flavor explosion, thanks to the combination of three types of beans, a rich enchilada sauce, and crispy tortilla strips. It’s perfect for those chilly evenings when you need something to warm your soul and tantalize your taste buds. Plus, it’s incredibly easy to make and packed with nutrients, making it an ideal choice for busy parents who want to serve something wholesome and delicious.
Picture the bowl of soup with a vibrant red hue from the enchilada sauce, topped with fresh cilantro and creamy avocado slices. The crispy tortilla strips add a delightful crunch that contrasts beautifully with the creamy beans. Each spoonful is a delightful mix of textures and flavors, making this soup a true comfort food that you’ll want to make again and again.
Chef’s Notes:
- For added flavor, consider adding a squeeze of lime juice before serving.
- This soup pairs well with a side salad or some crusty bread.
- You can add other vegetables like bell peppers or corn to enhance the texture and flavor.
- Store leftovers in an airtight container in the fridge for up to three days or freeze for longer storage.
3-Bean Vegan Enchilada Soup
Dive into a bowl of this vibrant 3-Bean Vegan Enchilada Soup! Packed with three types of beans, homemade enchilada sauce, and topped with crispy tortilla strips, this soup is a flavor explosion. It’s a hearty, healthy, and easy-to-make dish that will warm your soul and tantalize your taste buds. Perfect for a cozy dinner or a meal prep option!
4
servings45
minutes40
minutes350
kcal5
minutes1
hour30
minutesKeep the screen of your device on
Ingredients
- Beans and Water
1/3 cup pinto beans
1/3 cup dry navy beans
1/3 cup dry small red beans
4 1/2 cups water for soaking and cooking
- Tortilla Strips
10 pieces 5.5-inch corn tortillas (gluten-free if needed)
3 tsp canola oil (divided)
- Soup Base
1 cup enchilada sauce (homemade or store-bought)
2/3 cup vegan mozzarella cheese (GoVeggie recommended)
2 1/2 tsp nutritional yeast
1/2 tsp salt
- Garnish
1 tbsp chopped cilantro
1 ripe avocado, sliced
2 tbsp vegan mozzarella cheese
Alternative Ingredients:
**Beans**: Use canned beans to save time 1 cup each of pinto, navy, and small red beans.
**Oil**: Substitute olive oil for canola oil.
**Cheese**: Use any plant-based cheese alternative.
**Tortillas**: Use flour tortillas if not gluten-free.
Directions
- Soak the pinto beans, navy beans, and small red beans overnight in a large bowl with 4 cups of water. Drain and rinse the soaked beans under cold water.
- Transfer the soaked beans into a pressure cooker with 2 cups of water and 1 teaspoon of canola oil. Cook according to the pressure cooker instructions until tender (about 20-25 minutes). Release the pressure and drain the cooked beans.
- Preheat your oven to 425°F.
- Cut the corn tortillas into ½ to ¾ inch wide strips. Toss them in a mixing bowl with 2 teaspoons of canola oil until evenly coated.
- Spread the tortilla strips on a baking sheet and bake for about 10 minutes or until golden brown. Rotate the baking sheet halfway through for even baking.
- In a large saucepan, combine the enchilada sauce, vegan mozzarella cheese, nutritional yeast, cooked beans, salt, and 2½ cups of water. Heat the saucepan over medium heat until it reaches a boil (about 10 minutes). Stir occasionally to prevent sticking.
- Remove the saucepan from heat and let the soup sit for about 5 minutes to thicken slightly.
- Ladle the soup into bowls and garnish with chopped cilantro and avocado slices. Serve with baked tortilla strips on the side.
Equipment
- chef’s knife
- cutting board
- pressure cooker
- mixing bowls
- baking sheet
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 45g
- Protein: 12g
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 800mg
- Fiber: 10g
- Sugar: 3g
- Vitamin A: 15IU
- Vitamin C: 20mg
- Calcium: 15mg
- Iron: 20mg
A Warm Invitation to Your Kitchen
I hope this 3-Bean Vegan Enchilada Soup brings as much warmth and joy to your home as it does to mine. It’s a dish that’s not only delicious but also nutritious, making it a perfect choice for a cozy dinner or a meal prep option. So, gather your ingredients, get your kids involved in the kitchen, and enjoy the process of creating a meal that’s sure to become a family favorite.
Happy cooking!
FAQ for Vegan Enchilada Bean Soup Recipe
Can I substitute the enchilada sauce with something else?
If you don’t have enchilada sauce, you can use a combination of tomato sauce, chili powder, and cumin to mimic the flavor. However, enchilada sauce provides a unique flavor that is key to this recipe.
Is this soup spicy?
The level of spiciness depends on the enchilada sauce you use. If you prefer a milder soup, choose a mild enchilada sauce. If you like it spicier, go for a hot enchilada sauce.
What can I use instead of vegan mozzarella cheese?
You can use any plant-based cheese alternative that you like. Nutritional yeast also adds a cheesy flavor, so you can increase the amount of nutritional yeast if you prefer.
Can I make this soup without a pressure cooker?
Yes, if you don’t have a pressure cooker, you can cook the beans on the stovetop. It will take longer, approximately 1-2 hours, until the beans are tender. Make sure to check the water level occasionally and add more if necessary.
What toppings can I add to this soup?
In addition to cilantro and avocado, you can top the soup with diced onions, jalapeños, a squeeze of lime, or a dollop of vegan sour cream for extra flavor and texture.
Can I make my own enchilada sauce?
Yes, making your own enchilada sauce is a great option. I have made a recipe for homemade enchilada sauce before that can guide you through the process of making a flavorful homemade enchilada sauce. But feel free to check other recipes online.
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