Black Bean Soup with Crispy Tortillas

Black Bean Soup with Crispy Tortillas
Photo by © Yunhee Kim

Ingredients

  • 3 6-inch corn tortillas, cut into narrow wedges
  • 2 tablespoons chopped cilantro
  • Vegetable oil, for frying
  • Kosher salt
  • 1 onion, cut into 1/4-inch dice
  • 1 teaspoon ground cumin
  • Freshly ground pepper
  • + 1 more ingredients
    • 2 15-ounce cans black beans

In a medium saucepan, heat 1/2 inch of vegetable oil over moderately high heat until a deep-fry thermometer registers 350°. Add the tortillas and fry, stirring occasionally, until crisp and lightly golden, about 1 1/2 minutes. Using a slotted spoon, transfer the tortillas to paper towels to drain...

View full recipe at My Recipes

Comments

Variations on Black Bean Soup with Crispy Tortillas

  • Black Bean Soup with Crispy Tortillas
    • Freshly ground pepper
    • Kosher salt
    • 1 onion
    • 1 teaspoon(s) ground cumin
    • Vegetable oil
    • 2 15-ounce cans black beans
    • 2 tablespoon(s) chopped cilantro


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