Friday, December 17, 2010

Black Bean Soup and Veggie Quesadillas


And the souptravaganza continues! For night #3 we had black bean soup. That was actually a few nights ago, but I digress. It has been Graham's favorite of the soups. Although soup can be healthy and budget friendly, it's not really the best meal for a toddler. It gets everywhere, obviously. And he seems to not eat much. I think it's because he gets frustrated that it keeps falling off the spoon. But, he does love a nice quesadilla! For that I just threw sliced green peppers, red peppers and onion in hot oil with a little bit of salt and pepper. Let it cook until crisp-tender, then throw it on a flat grill with a whole wheat tortilla and some cheese. We also had a little avocado salad (read: avocados were not ripe enough to mash) consisting of diced avocado, cilantro, seeded and chopped tomato, lime juice and salt. And, for the main event:

onion, diced
1/2 green pepper, diced
1/2 red pepper, diced
2 tsp ancho chile powder
2 tsp cumin
1 can tomatoes and diced chiles
2 cans black beans, undrained*
1 cup of cilantro
juice of a lime
salt and pepper

*I know I should probably use dried beans...they're more economical, less processed, probably generally healthier. But, I'm lazy. And I don't plan ahead enough. So, I have been buying no-salt added beans so at least some of the sodium is cut out, especially if I'm not going to drain them.

Saute the veggies in the oil until soft. Add the spices and cook until fragrant. Add tomatoes and beans. Cover and cook until the flavors really start to mingle (about 25 minutes). Add the cilantro and lime. Pull out the handy-dandy immersion blender and puree away. Serve with a spoon full of sour cream and chopped green onions. It's got a nice tang to it thanks to the cilantro and lime. And, always a bonus, it's pretty darn easy.




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