Sopa Seca with Black Beans
- Number of Servings: 4
Ingredients
2 tablespoons vegetable oil1/2 pound vermicelli , broken in half2 medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)1/2 teaspoon ground cumin1 (14.5-ounce) can diced tomatoes in juice1 - 2 canned chipotle chiles in adobo sauce , chopped fine1 can black beans (19 ounces), drained and rinsed1 1/2 cups water1/2 teaspoon salt1/2 cup Monterey Jack cheese , grated1/4 cup fresh cilantro leaves , chopped1/2 cup sour cream
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees.
2. Heat 1 tablespoon oil and the vermicelli in a 12-inch skillet over medium-high heat. Cook, stirring constantly, until the noodles are golden brown, 4 to 5 minutes. Transfer the noodles to a 13 by 9-inch baking dish.
3. Add the remaining 1 tablespoon oil and the onion to the empty pan. Cook, stirring frequently, until the onion softens and browns slightly, about 2 1/2 minutes. Add the garlic and cumin and toast until fragrant, 30 seconds. Add the tomatoes and their juice along with the chiles, beans, water, and salt. Bring the mixture to a boil, then pour it over the pasta.
4. Place the baking dish in the oven and bake until all the liquid is absorbed and the pasta is tender, about 15 minutes. Remove the baking dish from the oven, stir to combine the ingredients, and then sprinkle evenly with the cheese. Return the baking dish to the oven and bake until the cheese melts, 2 to 3 minutes. Spoon portions onto individual plates and garnish with cilantro and sour cream. Serve immediately.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user CDIGIO.
2. Heat 1 tablespoon oil and the vermicelli in a 12-inch skillet over medium-high heat. Cook, stirring constantly, until the noodles are golden brown, 4 to 5 minutes. Transfer the noodles to a 13 by 9-inch baking dish.
3. Add the remaining 1 tablespoon oil and the onion to the empty pan. Cook, stirring frequently, until the onion softens and browns slightly, about 2 1/2 minutes. Add the garlic and cumin and toast until fragrant, 30 seconds. Add the tomatoes and their juice along with the chiles, beans, water, and salt. Bring the mixture to a boil, then pour it over the pasta.
4. Place the baking dish in the oven and bake until all the liquid is absorbed and the pasta is tender, about 15 minutes. Remove the baking dish from the oven, stir to combine the ingredients, and then sprinkle evenly with the cheese. Return the baking dish to the oven and bake until the cheese melts, 2 to 3 minutes. Spoon portions onto individual plates and garnish with cilantro and sour cream. Serve immediately.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user CDIGIO.
Nutritional Info Amount Per Serving
- Calories: 556.4
- Total Fat: 14.3 g
- Cholesterol: 17.5 mg
- Sodium: 1,007.7 mg
- Total Carbs: 82.3 g
- Dietary Fiber: 15.5 g
- Protein: 24.2 g
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