30 Minute Tempeh Enchilada Quinoa Soup
Prep time
Cook time
Total time
Enchiladas get a healthy makeover is this hearty, gluten free, vegetarian soup. Brimming with protein and fiber, and ready in only 30 minutes!
Recipe type: Soup
Serves: 7 servings
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cups peeled and finely diced sweet potato (~1 large sweet potato)
  • 8 ounces tempeh, finely chopped
  • 1 (15-oz) can unsalted black beans, drained and rinsed
  • ½ tsp cumin
  • ¼ tsp crushed red pepper
  • ¼ tsp black pepper
  • 1 cup uncooked quinoa, rinsed
  • 2 cups red enchilada sauce (homemade or store bought)
  • 2 cups vegetable broth
  • 2 cups water
  • Juice of 1 lime
  • Optional toppings: Greek yogurt, cilantro, shredded cheddar cheese, jalapeƱo
  1. Heat oil in a large pot over medium heat. Add onion and bell pepper. Cook until softened, about 2-3 minutes. Add sweet potatoes and tempeh. Cook 4-5 minutes, stirring often, until sweet potato starts to soften.
  2. Add black beans, cumin, crushed red pepper, black pepper and quinoa. Mix to combine. Pour in enchilada sauce, broth and water. Bring to a boil. Reduce to a simmer, cover, and cook until quinoa is cooked through, about 15-20 minutes.
  3. Remove from heat. Stir in lime juice. Spoon into bowls and add toppings of choice.
Nutrition Information
Serving size: 1¼ cups Calories: 330 Fat: 8.5 gm Carbohydrates: 44 gm Sugar: 3 gm Sodium: 330 mg Fiber: 8 gm Protein: 18 gm
Recipe by Dishing Out Health at https://dishingouthealth.com/30-minute-tempeh-enchilada-quinoa-soup/