SOPA SECA WITH BLACK BEANS
From choclytcandy 14 years agoIngredients
- We used straight vermicelli as opposed to the ones in coils because they are more readily available. If you prefer to use the vermicelli in coils, decrease the amount of water by 1/4 cup. If you want a less spicy dish, use only one chipotle chile. This recipe makes a robust one-dish vegetarian meal. shopping list
- INGREDIENTS shopping list
- 2 tablespoons vegetable oil shopping list
- 1/2 pound vermicelli , broken in half shopping list
- 2 medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons) shopping list
- 1/2 teaspoon ground cumin shopping list
- 1 (14.5-ounce) can diced tomatoes in juice shopping list
- 1 - 2 canned chipotle chiles in adobo sauce , chopped fine shopping list
- 1 can black beans (19 ounces), drained and rinsed shopping list
- 1 1/2 cups water shopping list
- 1/2 teaspoon salt shopping list
- 1/2 cup monterey jack cheese , grated shopping list
- 1/4 cup fresh cilantro leaves , chopped shopping list
- 1/2 cup sour cream shopping list
How to make it
- INSTRUCTIONS
- 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.
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