Black Bean Soup and Black Bean Flat Breads

 

                                                                                                




I re-created this dish after I had the most amazing black bean soup at Rosie's Soda Tica in Playa Guiones. Its super super easy and way yummy.

SOUP
Ingredients
Any combination of veggies you like in whatever amount pleases you- I used:
1 cup cauliflower
1/2 cup onions
1 carrot
1/2 cup diced green beans
1 small yellow squash, diced into half moons
2 cloves garlic, 1 minced and 1 for your puree
1/4 cup cilantro, save a few sprigs for puree and garnish

2 cups vegetable broth
1 can black beans or 1 1/2 cup dried black beans cooked
SI sea salt

Method
Boil your veggies in the broth, with a dash of sea salt, until tender.  While veggies are cooking, puree the black beans (drained) with one clove of garlic and a few sprigs of cilantro (set aside 2+ tbs for your flatbread).  Add puree to the veggies cooking in the broth.  I used a little extra to get a thicker soup base, but its your call. Cook until the veggies are to your desired texture.  Garnish with cilantro. Serve with brown rice.

FLAT BREAD
Ingredients
Whole wheat tortillas
EVOO
Your choice of toppings, I used:
Roasted bell peppers and onion
Pureed black beans with garlic and cilantro

Method
Preheat the oven to 350 degrees. Drizzle your desired amount of EVOO on the tortilla and put it into the oven on a baking sheet.  This will allow it to get a little crispy.  After it starts to brown very lightly take it out and let it cool for a couple minutes.  Spread approximately 2 tbs black bean puree onto the tortilla and top with veggies of your choice. Place back into the oven until cooked to your desired crispiness! Enjoy.