Description
A cozy and flavorful sweet potato enchilada soup loaded with tender sweet potatoes, black beans, corn, and bold enchilada flavors — a hearty vegan meal for any night.
Ingredients
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- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 2 medium sweet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or canned corn
- 1 can (10 oz) red enchilada sauce
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 1 tbsp lime juice
- 1/4 cup chopped fresh cilantro, for garnish
- Optional toppings: avocado, tortilla strips, vegan cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened.
- Add garlic and bell pepper; sauté for 2-3 minutes until fragrant.
- Add diced sweet potatoes, vegetable broth, black beans, corn, enchilada sauce, cumin, and chili powder. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
- Season with salt, pepper, and lime juice. Adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro and your favorite toppings.
Notes
- For extra protein, add cooked shredded chicken if not vegan.
- Store leftovers in an airtight container for up to 4 days.
- Great topped with crunchy tortilla strips or avocado.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg