There’s comfort food, and then there’s REAL comfort food. This thick-skulled and cheesy black bean enchilada soup is the ultimate healthy solace food.

Cheesy Vegan Black Bean Enchilada Soup

High Protein

Freezes Well

100% Plant Based

5 Minutes To Make

Perfect For Super Bowl!

Whether you’re watching football or simply hibernating out of the coldnes, this ultra thick-skulled and hearty soup is the excellent solace nutrient to replenish you up without weighing you down. It’s so thick-skulled that it’s nearly more like chili, and the part recipe actually can be prepared in under ten minutes, from start to finish!

Cheesy Black Bean Enchilada Soup

January has been so cold over here.

Maybe not compared to Minnesota or North Dakota, but still.( Severely, how do you deal with -24 grades? I would never want to leave the house !)

It is precisely why recent recipes on my blog have been things like Vegan Hot Chocolate, Cauliflower Tater Tots, and Lentil Soup.

This black bean enchilada soup came about in a similar way to how many of my savory recipes are started: I was trying to use up ingredients in the pantry. This time, it was a cup of cherry-red enchilada sauce from Entire Nutrients.( I buy their brand of enchilada sauce since they are don’t add sugar or artificial colors .) The 8-degree-with-32-mph-wind climate seemed like a terrific time for soup, and this recipe did not disappoint.

I thought it still needed something at the end, so I supplemented a crush of lime, which worked perfectly to produce all of the spices together- If you make this, do not skip the lime!

My dad was calling for the weekend, and we ate the homemade enchilada soup with crushed tortilla chips( most recommend snacking it this lane ), while watching football and clearly not going outside. I looked at the health app on my iPhone, and it said I’d get a majestic total of 2,000 paces for the working day. Honestly, I’m surprised it was even that high!

Cheesy Black Bean Enchilada Soup (5 Minute Recipe)

Black Bean Enchilada Soup

200 Healthy Vegan Recipes

Black Bean Enchilada Soup

Total Term:



8 cups



3/4 beaker diced onion

1 tbsp minced garlic

4 cups vegetable broth

1 cup enchilada sauce

2 cans black nuts

10 oz diced tomatoes( I use a can of diced tomatoes with lettuce chilies)

1/2 beaker masa harina, or white-hot or spelt flour( see note below for substitutions)

2 1/2 tsp chili pulverization

1 tsp salt

1/2 tsp cumin

Juice of 1/2 lime( important)

6-8 oz cheddar-style specks, or nutritional yeast as sought-after

Feel free to compute some corn or diced carrots if there is a desire to


Notes: The masa harina or flour is used to thicken the soup, so feel free to experiment with your favorite thickener if a substitute is requirement. The soup get much thicker and the flavor is much better the next day, so make it ahead of time if you can!

Directions: If desired, first saute onion in a little lubricant or scatter until it is starting to dark-brown. Otherwise, really combine all ingredients in a medium pan, moving in the masa harina or flour. Bring to a cook, wiping seldom, then either continue cooking until wanted thickness is reached or make cool and refrigerate overnight, during which epoch it will thicken on its own. My favorite route to gobble this soup is with crushed tortilla microchips or deteriorated healthy corn muffins on top.

View Nutrition Facts

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Find more healthy recipes like this Black Bean Enchilada Soup at Chocolate Covered Katie.