Black bean soup with poached egg, salsa and corn tortillas
Black bean soup with poached egg, salsa and corn tortillas

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, black bean soup with poached egg, salsa and corn tortillas. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Black bean soup with poached egg, salsa and corn tortillas is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Black bean soup with poached egg, salsa and corn tortillas is something which I’ve loved my whole life.

Made with corn, black beans, tomato, onion, pepper, and avocado, this salsa has the most amazing balance of textures in a great presentation. Reviews for: Photos of Heather's Cilantro, Black Bean, and Corn Salsa. This isn't just any black bean soup.

To begin with this recipe, we have to first prepare a few components. You can cook black bean soup with poached egg, salsa and corn tortillas using 16 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Black bean soup with poached egg, salsa and corn tortillas:
  1. Get 800 g Black beans
  2. Make ready 3 red onions
  3. Make ready 2 celery stalks
  4. Make ready 1 green pepper
  5. Get 1 orange or red pepper
  6. Take 2 red chillis
  7. Make ready 2 cloves garlic
  8. Get 5 Springs fresh thyme or rosemary
  9. Prepare 1 bunch coriander
  10. Prepare 6 corn tortillas
  11. Get 6 eggs
  12. Make ready 1 lime
  13. Get 1 tsp red wine vinegar
  14. Prepare 1 tsp Sesame oil
  15. Prepare Pinch salt
  16. Prepare Pinch pepper

Try this quick and easy dinner recipe for tortilla and black bean soup. We also use fresh corn and tomatoes too. I like my tortilla soup with more "oomph" behind it. This one tasted better after I put a bunch of hot sauce on it.

Steps to make Black bean soup with poached egg, salsa and corn tortillas:
  1. Finely chop 2 onions, celery, herbs (rosemary / thyme) and garlic
  2. Poor a glug of oil in a pot, sweat the chopped ingredients on a medium heat
  3. Meanwhile, finely chop the peppers, coriander stalks and 1 chilli
  4. Add to the pan and cook for 15min
  5. While the veg are cooking, chop the remaining onion, coriander and chilli
  6. Mix in a bowl with salt, pepper, juice of the lime, red wine vinegar and a touch of oil to make the salsa šŸ’ƒ
  7. Add the beans including liquid and simmer on a medium heat for 30mins
  8. Once the beans have reduced blend half the mixture with a hand blender to retain add some texture. Taste and season with salt and pepper.
  9. For the last 3 mins drop in the eggs and poach
  10. Serve with corn tortillas and top with the salsa. Enjoy!

This wildly versatile Black Bean and Corn Salsa will have you dreaming up all sorts of ways to use it: tacos, salads, even wraps! I think it tastes best when the lime flavor is at the forefront so feel free to add another squeeze! The leftovers we used for breakfast with eggs and tortillas. It's fresh and colorful, perfect for parties, so easy to make, and very addictive! For a quick veggie health-boost make this speedy supper using flavourful corn tortillas, which make a really nice change from flour tortillas.

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