A couple weeks ago I found and tried THIS recipe. While my husband really liked it, it was just “off” somehow for me. Today I decided to do a recipe makeover with it, and Wow! I’m so glad I did! By omitting the oil, subbing salsa and cilantro base for the tomato paste, using homemade refried black beans, and adding in some hot sauce, what a delicious difference it made! As a bonus, it’s also quick and easy to make :)
- 1.5 cups homemade refried black beans (I used THIS recipe subbing black beans and adding extra spices, or just use a 15 oz can – rinsed and drained)
- 1 cup salsa (I used Frontera Jalapeno and Cilantro)
- 32oz vegetable broth
- 1 onion, chopped
- 2 Tbsp minced garlic
- 2 Tbsp cilantro base (in the Ethnic aisle of most grocery stores – it’s made by Goya)
- 1 Tbsp chili powder (I used Hot Mexican)
- 1 Tbsp cumin
- 1 tsp oregano
- 1 sweet potato, diced
- 1 cup quinoa
- Tobasco sauce (optional)
- Cilantro (to garnish)
- non-stick cooking spray
1. Spray a large soup pot with non-stick cooking spray, set on medium-high heat and saute the onion and garlic until fragrant (about 5 minutes)
2. Add the salsa, cilantro base, cumin, chili powder, oregano, beans, and sweet potato. Cook for about 2-3 minutes, stirring constantly.
3. Add the broth, give it a good mix and then bring to a boil.
4. Add the quinoa, reduce heat to very low, cover and let simmer for about 30 minutes.
5. Remove from heat and serve. Top with a few (or a lot of) drops of Tobasco sauce and a little cilantro. Other optional toppings (not included in nutritional info): Tofutti Sour Cream, Guacamole, crumbled tortilla chips…
Makes 8 servings. Per serving is 211 calories, 3.1g fat, 36.3g carbs (5.7g fiber, 3g sugar) and 7.9g protein.
This was so good that I had it for lunch and dinner!
I also had quinoa for breakfast – Chocolate quinoa with banana and maple syrup – Mmmmmm! I used THIS recipe, but I subbed maple syrup for the honey, left out the mint, and added a tablespoon of PB2. And I used unsweetened vanilla coconut milk instead of almond.