Turn Leftovers into Black Bean Soup

I love cooking and overall find it to be the most economical way to eat during the week. I really enjoy undertaking a new recipe, trying a new skill, or spending time experimenting on my own. However, cooking breakfast, lunch, and dinner every single day is super daunting and tiring. Therefore, I enjoy an easy short cut just as much as the next person.

Last week, I made my favorite ten minute tacos for dinner one evening. Afterwards, I had several cans and packages open that I hadn’t finished. I was suddenly struck with an idea. What if I could turn these leftovers from tacos into another meal?? Everything is pretty much all ready. In fact, I had this meal prepped and in the crock pot before Mike even finished the dishes from dinner (Yes, my man does the dishes and I love him for that). I put the full recipe at the bottom for your reference 🙂

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You may want to adjust the green chilies and taco seasoning based on your heat preference. I like spicy but at the end of the day I thought this was even a little too hot for me. I might have scaled it back on the chilies and taco seasoning just a little bit.

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I always keep a box of chicken or vegetable stock in my refrigerator. It comes in handy SO often. I used to buy the low sodium version but I found that it was so bland I just ended up adding salt. I’d rather cook with the salt then add it after. I think it tastes better. Very unscientific information courtesy of Christina… you’re welcome.

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This provided several lunches for me and Mike throughout the week. Black bean soup is so hearty and filling, especially in this crappy weather we’ve been having!

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Questions for you guys:

– Beans: love ’em or hate ’em? What’s your favorite one??? Personally, I love almost all beans except Red Kidney Beans. Those are really hit or miss for me. Consequently, I don’t love chili. I usually make white bean chili at home… which ROCKS.

– What recipes are you loving this week??

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One response

  1. I recently made a stuffed peppers dish that turned out well. I tried quinoa in them and loved the variation.

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