Black Bean Tortilla Soup with Skillet Cornbread


Today I'm sharing the last meal I created from the pot of slow cooked black beans. If you liked these recipes, you may also want to check out other recipes I've done with the black beans in the past like burgers, a polenta bowl, enchiladas, and as a side in Merle's school lunches. At this time of year, I'm always in the mood for soup and black beans are a great way to inject soup with protein. With a few pantry staples, black bean tortilla soup comes together in a flash. To make a more filling meal, I also cooked skillet cornbread, which has been on heavy rotation in our kitchen lately. It is more dense than the standard oven baked cornbread and is vegan. I have a hard time keeping it around for more than an evening before it gets eaten.





Black Bean Tortilla Soup 
Serves 4

1 cup black beans (use this recipe)
28oz can fire roasted diced tomatoes
28oz vegetable broth
1 onion, diced
2 green bell peppers, diced
2 Tbsp olive oil
Salt & pepper

Sautee the onion and peppers in olive oil until they are just beginning to soften, about three minutes. Add in the remaining ingredients. Bring to a boil, then simmer for ten minutes. Serve while hot.



Skillet Cornbread
Serves 6

2 14.5oz cans creamed corn
1 1/2 cup cornmeal
2 Tbsp milk of choice
2 Tbsp butter (use Earth Balance to make it vegan)
1/8 tsp salt

Possible Add-ins
If you like it sweet: 1 Tbsp maple syrup
If you like it spicy: 1 - 2 diced jalapenos
If you like it cheesy: 1/2 cup shredded cheddar
If you need more B vitamins: 3 Tbsp nutritional yeast

Combine all ingredients except for the butter. Stir until evenly mixed. Melt the butter in a large skillet over medium heat. Pour in the batter and spread it out evenly in the pan. Cook for five minutes. Cover the skillet with foil, reduce the heat to low, and continue cooking for another twenty minutes or until the center of the cornbread becomes firm.






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