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Ingredients
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1 (15 ounce) can black beans, rinsed and drained
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½ cup mild salsa
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½ cup vegetable broth
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¼ teaspoon salt, or to taste
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¼ cup shredded Cheddar cheese
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1 tablespoon sour cream, or to taste (Optional)
Directions
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Thoroughly mash black beans in a small bowl. Stir salsa into the beans; transfer mixture to a small saucepan and place over medium heat. Pour vegetable broth into the saucepan; stir. Bring the liquid to a simmer and cook until the liquid reduces slightly and thickens to your preferred texture, 10 to 15 minutes.
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Season the soup with salt. Sprinkle Cheddar cheese over the soup and stir to melt. Continue to cook until heated through, 1 to 2 minutes more. Divide between 2 bowls and top each portion with a dollop of sour cream.
Cook's Notes:
To make this recipe into a warm bean dip, simply omit vegetable broth.
Nutrition Facts (per serving)
291 | Calories |
7g | Fat |
41g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Calories 291 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 4g | 21% |
Cholesterol 18mg | 6% |
Sodium 1702mg | 74% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 16g | 57% |
Total Sugars 3g | |
Protein 18g | 36% |
Vitamin C 7mg | 8% |
Calcium 207mg | 16% |
Iron 5mg | 25% |
Potassium 871mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.