Recipe: Appetizing Black bean soup with poached egg, salsa and corn tortillas

Black bean soup with poached egg, salsa and corn tortillas. Great recipe for Black bean soup with poached egg, salsa and corn tortillas. I saw this on a cooking travel program (I forget which) and really liked the poached egg in the soup so added it to my repertoire. While they're poaching, make a salsa.

Add the lime zest and juice and season with salt. This vegetable packed Black Bean Tortilla Soup Recipe is a delicious year round soup that you'll want to make again and again! It's a great way to get veggies into your diet and it's layered with those delicious Mexican flavors we crave. You can cook Black bean soup with poached egg, salsa and corn tortillas using 16 ingredients and 10 steps. Here is how you achieve it.

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

1. It's 800 g of Black beans.
2. Prepare 3 of red onions.
3. You need 2 of celery stalks.
4. You need 1 of green pepper.
5. You need 1 of orange or red pepper.
6. It's 2 of red chillis.
7. You need 2 cloves of garlic.
8. It's 5 Springs of fresh thyme or rosemary.
9. You need 1 bunch of coriander.
10. It's 6 of corn tortillas.
11. It's 6 of eggs.
12. It's 1 of lime.
13. It's 1 tsp of red wine vinegar.
14. You need 1 tsp of Sesame oil.
15. It's Pinch of salt.
16. It's Pinch of pepper.

Finish it off with queso fresco and sliced avocado for even more flavor. In a stockpot, heat the oil. Add ¾ of the onion and the garlic; fry until golden brown. Assemble the huevos rancheros by layering the tortilla with the poached egg and a big scoop of Bald Eagle Black Bean & Corn Salsa.

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

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 💃.
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!.

Top with fresh pico de Gallo, cotija cheese. Stir in beans, cilantro, salt and pepper. Heat oil in a large saucepan over medium heat. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Place tortillas down onto cutting board then evenly spread sour cream over both.