Around My Family Table

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Black Bean Soup and Enchiladas (Cook Once, Eat Twice!)

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Black bean soup and black bean enchiladas, both made from the same recipe. You can cook once and eat twice!

Cook Once, Eat Twice! Slow Cooker Black Bean Soup & then make Enchiladas with the leftover soup!

I love easy weeknight meals that can be transformed the next day into something totally different. It just doesn’t feel like leftovers that way and the kids are excited even though in reality it is leftovers. So, I challenge you to cook once and eat twice with these super easy and affordable recipes using black beans. Plus, keep reading…I have a wonderful giveaway for you after the recipe!!!

I’ve partnered with Libby’s for a couple recipes, giveaways, and a twitter party this fall. Libby’s is on a mission to solve your dinner dilemmas, including your busy family’s needs for a quick, nutrious supper and I’m here to help too! As one of Libby’s experts, I’m really focused around how you how you can put a meal on your family’s table that’s both delicious and affordable.

Slow Cooker Black Bean Soup

 

Black Bean Soup (Slow Cooker Recipe)

I love how easy my Black Bean Soup comes together in a slow cooker. It takes only 6 hours and is super affordable because it is meat free; however, the flavor of the soup is so amazing that you won’t miss the meat! The next day, kick up the black bean soup by turning it into enchiladas. Less than 30 minutes to the table and it tastes amazing! The enchiladas are cheese free (except for a little goat cheese that I added to the top), but feel free to add cheese or keep it off all together. They are fabulous no matter what!

Black Bean Enchiladas made from leftover black bean soup

My Black Bean Soup recipe is only around $1 per serving. Now, I’d say that’s a pretty affordable and easy supper to get you back into the groove of school, hectic schedules, and life!

 Cook Once, Eat Twice! Slow Cooker Black Bean Soup & then make Enchiladas with the leftover soup!

Black bean soup and black bean enchiladas, both made from the same recipe. You can cook once and eat twice!

Black bean enchiladas from leftover black bean soup

 

Black Bean Soup and Enchiladas

Black Bean Soup and Enchiladas

Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Cook once, eat twice with these Mexican recipes! First, make a batch of slow cooker black bean soup and then use the leftover soup to make black bean enchiladas!

Ingredients

Slow Cooker Soup

  • 4 (15 oz) cans Libby's Organic Black Beans
  • 1 can (15 oz) can Libby's Organic Corn, drained
  • 1 cup cup salsa
  • 2 tsp chili powder
  • 2 tsp cumin
  • 5 tbls chopped green onions
  • 4 tbls chopped cilantro
  • salt & pepper
  • optional toppings: sour cream, cheddar cheese

Enchiladas

  • leftover soup (at least 2 cups)
  • 8 corn tortillas
  • enchilada sauce homemade or canned
  • 2-3 green onions, chopped
  • optional: cheese, black olives

Instructions

Soup

  1. In a 6 qt slow cooker combine beans, corn, salsa, chili powder, and cumin. Cook on low for 4-6 hours. 30 minutes before serving, gently mash some of the beans (or remove about 1 cup of beans and liquid and puree in a blender, then return to slow cooker). Add cilantro and green onions and continue to cook for 20-30 minutes. Season with salt and pepper to taste.

Enchiladas

  1. Preheat oven to 350F. Spray a 9x9 baking pan with non-stick cooking spray.
  2. Gently heat enchilada sauce in a 6 or 8 inch skillet over medium heat. Drain leftover soup in a colander.
  3. Warm one corn tortilla in the warmed enchilada sauce for about 30 seconds, making sure to cover the whole tortilla with sauce. Remove tortilla from sauce with tongs and set on a plate, scoop out a small portion of bean mixture onto tortilla, add some green onions (and black olives if desired). Roll up enchilada and place in prepared pan. Continue until all enchiladas are rolled and in pan.
  4. Use the remaining sauce to cover the rolled enchiladas. Top with cheese if desired. Bake at 350F for 10-15 minutes until heated through.
Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 680 Total Fat: 11g Saturated Fat: 2g Cholesterol: 285mg Sodium: 2840mg Carbohydrates: 39g Sugar: 12g Protein: 107g
© Wendy O'Neal
Cuisine: Mexican / Category: main dishes

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Disclaimer: This post was made in partnership with Libby’s. All opinions and thoughts are my own. Giveaway is provided by Libby’s.

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Comments

  1. hollie says

    October 1, 2013 at 4:39 am

    I made this last night, but I cheated.. I didn't let it slow cook for 6 hours :/ I cooked it in the pot for about 40 minutes, while I crisped some tiny chucks of potato in the oven. Then I built my enchiladas-crispy potato pieces, black bean filing, small amount of light cheese and smothered them in enchilada sauce. HOLY COW this is amazing. Next time I'll put in the slow cooker and let it simmer while at work. You are my hero. We loved it. Thank you!!
    Reply

  5. Beverly Metcalf says

    September 9, 2013 at 8:18 pm

    The black bean soup sounds really good. I would love the KitchenAid Slow Cooker, too. Thanks for having this contest.
    Reply

  22. C. Ivey says

    September 9, 2013 at 6:20 pm

    My goodness... I love black beans and this recipe looks delicious! I like soups and slow-cookers, and the two go sooo well together :)
    Reply

  35. Kathy H says

    September 9, 2013 at 2:03 pm

    This would be a great recipe to try on a cold day in the winter especially when the kids have so many activities so you have the next night's dinner squared away!
    Reply

  41. Adam Morgan says

    September 9, 2013 at 12:32 pm

    I love black beans after living in Brazil for several years. They are so good and good for you. I look forward to trying this recipe out.
    Reply

  42. Jen S says

    September 9, 2013 at 12:11 pm

    Oh gosh, I love me some Black bean soup! Paired with enchiladas!? YUM! Gosh, I hope I win a slow cooker so I can try this for myself.
    Reply

  49. Melanie Johnson says

    September 9, 2013 at 11:32 am

    My husbands favorite food is enchiladas but I get bored making the same ones all the time. These look wonderful and I am going to try them next time and surprise him.
    Reply

  50. melikegarfield says

    September 9, 2013 at 11:23 am

    The look and color of the results looks great. I'm interested in giving it a go: especially with trying the Libby's Organic Black Beans.
    Reply

  61. Bonnie Caselman says

    September 9, 2013 at 4:49 am

    I LOVE recipes that do double duty! If I can stretch it into a second meal or make enough to freeze a portion for a later date I'm a happy girl!
    Reply

  74. Colleen W says

    September 8, 2013 at 7:57 pm

    Delicious. It's vegan as well. I like that you have an idea for the left overs already. Wish I knew what to do with my leftovers.
    Reply

  80. Jenny says

    September 8, 2013 at 6:30 pm

    These recipes look great! I want to try them out since I think it would go over well with my family! Thanks for sharing it.
    Reply

  90. Mer says

    September 8, 2013 at 4:05 pm

    Delicious! I love multiway meals that you cook once, then make other things out of the leftovers...my family's not too big on leftovers, but I'm too frugal (and busy!) to cook every night, so meals like these are such a great option. Will definitely be making this one.
    Reply

  99. Pauline M says

    September 8, 2013 at 1:13 pm

    They both sound great, but I'm honestly not much of a soup maker or eater. However, I have no problems using all of it for the enchiladas!
    Reply

  101. katfam says

    September 8, 2013 at 12:59 pm

    This looks good. I can't serve anything spicy to these people, so I'd have to cut down on the chili powder, but otherwise, I think they'd like it.
    Reply

  102. Holly G. says

    September 8, 2013 at 12:58 pm

    I love the cook once, eat twice concept. My family does it all the time! Plus, this recipe has foods and flavors that my family loves.
    Reply

  110. Jen V says

    September 8, 2013 at 8:24 am

    I am trying to add more beans to our diet so I will definitely have to try this one. Plus I love that it makes two meals. Gotta love cooking once and eating twice!
    Reply

  117. Deb C says

    September 8, 2013 at 1:47 am

    I used to have Cuban Black Bean soup when I lived in Florida and loved it. This recipe sounds wonderful and I'll be trying it out for us.
    Reply

  131. Jill Myrick says

    September 7, 2013 at 3:39 pm

    It looks delicious and like a meal that my family would love eating. In fact we could have soup one night and enchiladas the next so it would serve as two meals for us and less cooking for me. jweezie43[at]gmail[dot]com
    Reply

  148. shaunie says

    September 7, 2013 at 9:00 am

    Love slow cooking recipes. This recipe is great for the upcoming seasons. Love this recipe and can always substitute meat for something else (for variety).
    Reply

  151. D Johnson says

    September 6, 2013 at 9:39 pm

    I love slow cooker cooking! So easy to put all the ingredients in and forget about...until the aroma starts to spread through the air. Both of the recipes sound really good and pretty healthy too! I think personally I would prefer the soup though. Can't wait to try it :)
    Reply

  159. Tara O. says

    September 6, 2013 at 7:09 pm

    I have never really been tempted by a black bean soup recipe, but yours looks great! And then to be able to make the enchiladas is a bonus!
    Reply

  160. karen b says

    September 6, 2013 at 7:08 pm

    The recipe looks and sounds dellicious and with my being a working mom on the go this is something I am going to try. karenb834atyahoo.com
    Reply

  161. crystal smith says

    September 6, 2013 at 1:05 pm

    Definitely looks delicious- I love enchiladas but never tired making them myself; I may just have to give this a shot tho! And I love anything that can be made with a slow cooker so the soup is a winner as well lol
    Reply

  163. Carolyn G says

    September 6, 2013 at 11:25 am

    This looks amazing. I love black bean soup especially with a hard boiled egg. I also love that you can make 2 meals in 1. Saves money!
    Reply

  172. Theresa Jenkins says

    September 5, 2013 at 6:15 am

    everyone I cook for likes Mexican food so this is something I would try...being a slowcooker recipe makes it even better
    Reply

  180. Angela says

    September 4, 2013 at 6:09 pm

    I like the recipe because being vegan, it's sometimes hard to come up with meals that don't take oodles of time with prep. This is two for one!
    Reply

  181. April Brenay says

    September 4, 2013 at 5:53 pm

    this would be great to make my family all gets off late so it would be nice to have something cooked when we already got home
    Reply

  190. Katie Roch says

    September 4, 2013 at 12:55 pm

    I think this recipe looks great and I love that it's meatless. I think if I were to try it I would add a few more veggies to the mix.
    Reply

  191. Mary Beth Elderton says

    September 4, 2013 at 12:00 pm

    This recipe sounds wonderful to my Tex Mex loving taste! I really like recipes that extend to different meals. It's a great time and money saver.
    Reply

  193. McKim says

    September 4, 2013 at 10:18 am

    I would like to try the soup recipe - except maybe leave out the cilantro. For some reason I just don't like the flavor of cilantro.
    Reply

  195. Angela Kinder says

    September 4, 2013 at 9:38 am

    It sounds so delicious! Though I wonder if I can substitute (or even omit) the onions since I can't have them.
    Reply

  197. brandy g. says

    September 4, 2013 at 9:18 am

    This looks like a great meal that the whole family can enjoy. I love making soup especially since it is getting fall weather. This would be great to have before going to football games.
    Reply

  198. Debra Guillen says

    September 4, 2013 at 8:44 am

    The Black Bean Soup sounds yummy! I've had black beans in Mexican restaurants, but not the soup. Would love to try this.
    Reply

  211. Tenley Erickson says

    September 3, 2013 at 7:18 pm

    Love this recipe! It is so great when you can cook once and get two meals from it. Black beans have always been a favorite of mine.
    Reply

  213. xty cruz says

    September 3, 2013 at 6:52 pm

    This looks delicious. Adding to this, the steps in making it is not really complicated. For the ingredients, it is easy to look for it in the local grocery store. I will definitely try this
    Reply

  215. Kathy Luman says

    September 3, 2013 at 6:38 pm

    The soup just isn't something that I know I wouldn't like because of the ingredients. However I think I could substitute a couple of items and it would be more of something I would enjoy.
    Reply

  218. Lorena Keech says

    September 3, 2013 at 5:46 pm

    My husband is not a big soup fan but he loves everything in your soup, so I'm sure he'd like it. And I know the enchiladas will be a hit. Great ideas!
    Reply

  237. Theron Willis says

    September 3, 2013 at 1:32 pm

    For homemade enchilada sauce, I combing El Pato Mexican style tomato sauce with mayo. That and a Mexican style meal is incomplete without cold Mexican beer. Hope to win!
    Reply

  247. john hutchens says

    September 3, 2013 at 9:54 am

    Its getting to be that time of year when hot soups are so nice to come home to in the slow cooker . The recipe sounds very good and something the entire family would enjoy. Thanks for the recipe
    Reply

  252. Emily Morelli says

    September 3, 2013 at 7:29 am

    I love black bean soup! I never thought about turning my leftovers into enchiladas! Thank you for the recipe!
    Reply

  256. Wendy Owen says

    September 3, 2013 at 6:15 am

    It looks good, i like how easy it looked to put together as well, something I would love and my husband would enjoy
    Reply

  260. Kim Drolet says

    September 3, 2013 at 3:35 am

    During the school year we live off our slowcooker!!!! I love this recipe and will have to try it for something new. :)
    Reply

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