What I love about Superbowl week (and it’s not the game, of course – who’s even playing? and that’s football right?)… What I love is the amount of Mexican-ish comfort food that’s all over the internet. I haven’t been into a game since the superbowl shuffle, but suddenly I find myself craving spicy, chile-flavored foods with tons of avocado.
The soup part of this recipe is quick and easy… another good one for a cold weeknight. You’ll notice that I’ve complicated things a bit with the toppings, but definitely feel free to simplify to your liking… add a little avocado, some good store-bought salsa and call it a night.
If you want to get fancier make your own dried chile sauce – this is my go to “salsa” right now while tomatoes aren’t in season. And instead of sour cream, try blending sunflower seeds into a creamy sauce. It’s very similar to cashew cream (maybe even better).
The chile sauce and sun cheese recipes make more than you’ll need for this soup – both can be made well in advance.
- splash of olive or grapeseed oil
- 2 small shallots, chopped
- 3 cloves of garlic, roughly chopped
- 1/2-1 jalapeño, de-seeded and chopped
- 4 teaspoons chile powder
- 3 cups black beans, cooked, drained (reserve a few for garnish)
- 4 cups low sodium vegetable stock
- up to 1/2 cup water, if necessary for blending consistency
- salt, pepper
- squeeze of lime
- optional: a few pinches of cayenne and/or smoked paprika
- serve with (all optional): diced red onion, jalapeño slices, avocado, cilantro, tortillas, sun cheese, salsa, or dried chile salsa
- 1 1/4 cup hulled sunflower seeds, soaked at least 4 hours
- 1 clove garlic
- 2 tablespoons umeboshi vinegar
- 2 tablespoons lemon juice
- 1 cup water (more as needed)
- Heat oil in a medium-large pot over medium heat. Add the shallots, garlic, jalapeño, a few pinches of salt, and cook until softened.
- Add the chile powder, stir, then add the black beans and stock. Simmer on low heat for 20 or so minutes.
- Blend the soup, adding water or more stock if it's too thick.
- Add a good squeeze of lime, blend again, then taste. Add more salt & spices to your liking. Keep it smooth, or add a few more black beans for texture. Serve with the suggested fixings, or whatever you like!
- For the sun cheese: Blend all ingredients together. Add more water if necessary to thin. Taste and adjust. Serve on the side, and store the remainder in the fridge.
You can use canned or (cooked) dried beans, I've tried both and either is fine.
For the sun cheese: look for sunflower seeds in the bulk bins that are already hulled. If you can only find skin-on seeds, don't worry about peeling them (it's tedious), and doesn't make an appreciable difference.
Store extra sun cheese in the fridge for about 4-5 days.
Sun cheese recipe adapted from the Casa De Luz Cookbook.