Ingredients: 1 Onion – finely chopped,2 cloves Garlic – finely chopped,2 cups Black beans – cooked/canned (reserve the liquid),1/3 cup Homemade tomato puree,1/2 cup Sweet corn,2 cups Vegetable stock – or water,1/2 Carrot (Gajjar) – halved and sliced,1 teaspoon Cumin powder (Jeera) – roasted,1/2 Green zucchini – diced,1 teaspoon Red Chilli powder,1 Lemon juice,1-2 tablespoons Pickled Jalapenos – sliced,2 sprig Coriander (Dhania) Leaves,1 teaspoon Black pepper powder,Salt – to taste,Extra Virgin Olive Oil – as needed,1 Avocado – sliced as needed,1 cup Sour cream – as needed,4 Tortillas – as needed
Time in minutes: 35 Servings: 4 Course: Appetizer Diet: Vegetarian
Instructions: To begin with the Mexican Black Bean Corn Soup Recipe first, Blend 1 cup of beans in a mixer jar to a paste. and prepare all the ingredients required.Heat oil in a large saucepan, add garlic and sweat the onions with a pinch of salt to this add the carrots and 1 cup of vegetable stock and cook for 3-4 minutes.Now add the beans, sweet corn and zucchini and bring it to a boil.Add the pureed beans, tomato puree, cumin powder, chilli powder, jalapenos,remaining vegetable stock, reserved liquid from the can, lime juice and cook for 2-3 minutes until it returns to a boil.Season with salt and pepper, garnish with coriander leaves over the top. Mexican Black Bean Corn Soup Recipe along with Mexican Vegetable Nachos Recipe and Mexican Vegetarian Bean & Cheese Enchiladas Recipe to make a lip smacking mexican meal for your family.