black beans

Chipotle Black Bean Tortilla Soup from Pretty Simple Cooking by Lindsey | Dolly and Oatmeal

it's finally been chilly enough throughout the entire day that i can comfortably wear a couple of the sweaters i bought for "winter".  most people i talk to say this warm, sunny winter isn't normal for this time of year, so consider me very grateful.  but you know that feeling at the end of summer when you want the heat to dissipate, and all you want to do is hunker down, make a pot of soup, and wear your biggest comfiest sweater? well i feel i've been having one of those moments for months, and finally the cool weather has come!  and i celebrated by choosing the coziest dish i could find among the beautiful pages of my friends sonja and alex's new book, pretty simple cooking!  if you don't already know sonja and alex, they are the lovely duo behind the blog, a couple cooks; and their podcast, a couple cooks podcast.  their blog focusses on whole food, vegetarian recipes.  they're the kind of recipes we all want to reach for: delicious, fun, accessible, and not intimidating!

their book is a reflection of that philosophy, too!  admittedly, i get into dinner ruts all the time, so i always flip to the mains section of the cookbooks i own for ideas and inspiration.  and now with amesy, i really only choose recipes with accessible, easy-to-prep ingredients, and easy-to-execute recipes.  and as soon as i opened the pages of pretty simple cooking i was met with a flurry of recipes that i cannot wait to make!  on the list is: darn good vegan chili, their burrito bowl with lime crema(!), falafel burgers, and their rainbow soba noodle bowls.  i've already made this delightful tortilla soup which has been so satisfying to eat on these chilly nights, along with their bliss bites (basically an inside out peanut butter cup, but with good-for-you ingredients!) which are the easiest to make, and hit the spot every time i'm craving something chocolatey.  

this soup though!  it's super satisfying and so, so tasty.  i'm not the biggest chipotle person, i usually use chipotle powder (because i'm a wuss and usually add a teeny pinch), but i love the flavor here.  it brings a depth to this soup it wouldn't have had without it.  i ended up having to skip the corn because i was shopping with amesy and forgot to get it at the store.  but i could see adding some cooked sweet potato or carrots could be great here too if you're like me and forget ingredients all the time!  but the best part are the tortilla strips - they're the perfect little nod to a traditional tortilla soup and make everything taste 100 times more amazing, plus they're baked, and taste just as good as the fried version!

wishing you all a cozy week โค๏ธ

chipotle black bean tortilla soup | gf & v

Reprinted from Pretty Simple Cooking by Sonja and Alex Overhiser with permission from the publisher.

print the recipe!

| serves 4 to 6 |

  • 6 6-inch corn tortillas
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 teaspoon kosher salt, plus more for sprinkling
  • 1 yellow onion
  • 1 green bell pepper
  • 4 medium garlic cloves
  • 2 15-ounce cans black beans
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1 28-ounce can crushed tomatoes
  • 1 1/2 cups frozen corn (fire roasted, if possible)
  • 1 tablespoon adobo sauce (from 1 can chipotle peppers in adobo sauce)*
  • 1 quart (4 cups) vegetable broth
  • 1 teaspoon kosher salt
  • 4 radishes, for garnigh
  • 1 lime, for garnish
  • 1 handful cilantro, for garnish
  • hot sauce (optional)


  1. preheat the oven to 375ยฐF.
  2. make the tortilla strips: brush the tortillas lightly with olive oil on each side.  using a pizza cutter, slice them in half, then into thin strips.  place the strips on a baking sheet and sprinkle with kosher salt.  bake for 10 to 12 minutes until crispy and lightly browned.
  3. make the soup: peel and dice the onion.  dice the green pepper.  peel and mince the garlic.  drain and rinse the beans. 
  4. in a large pot of dutch oven, heat 2 tablespoons olive oil and saute the onion until translucent, about 5 minutes.  add the green pepper and the garlic and saute for 2 minutes.  stir in the oregano and the cumin for 1 minute.  add the tomatoes, beans, corn, adobo sauce, broth, and kosher salt.  bring to a boil, then simmer for 10 minutes.  taste and add additional adobo sauce or kosher salt if desired.
  5. prepare the garnishes: slice the radishes.   slice the lime into wedges.
  6. to serve, ladle the soup into bowls and allow to cool to warm.  garnish with tortilla strips, radishes, torn cilantro leaves, hot sauce, and plenty of lime juice.

alex and sonja's notes:

*use 1 tablespoon adobo sauce from the can, the peppers and remaining sauce can be reserved (or frozen) for future use.

GF* for gluten-free, use gluten-free adobo sauce (check packaging prior to purchase).

Chipotle Tortilla Soup from Pretty Simple Cooking | Dolly and Oatmeal

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Chipotle Black Beans w/ Collard Greens, Avocado, and Chipotle-Lime Vinaigrette by Lindsey | Dolly and Oatmeal

my cooking this summer has been pretty lack-luster.  after moving and settling in (which i feel is still happening somewhat), and trying to acclimate to a new life with a little babe, i've had zero mental space available to work/be creative/recipe develop.  the mental block is so great at times i wonder what i'm doing, or if my creativity will ever come back.  i know i've been saying this for months, but the cookbooks that have been coming out this past spring, and this summer have been what has been feeding me, both literally and figuratively.  

the recipe here today comes from hetty mckinnon's, neighborhood.  aside from the book's design, recipes, and photographs being completely gorgeous and refreshing, the central theme of neighborhood photos are so dear to my heart.  as i said goodbye to our old neighborhood in brooklyn just over 3 months ago, i found myself revisiting it through the pages in hetty's book.  my butcher shop on court street, the italian bakery i would frequent when i wanted to get my dad a treat, and my little local farmers market that i would hop over to on sunday mornings. it's all so familiar and heartening, as i have yet to find that neighborhood feel where we live now.  

the book centers around the best things in life: food, family, and friendship with the backdrop of brooklyn.  all the recipes are hearty salads that are plant-based, many of which are gluten free and vegan.  the chapters of the book are organized by different places in the world: america, france, the mediterranean, asia, and australia.  for dessert hetty invites some of friends to share recipes with us readers which just drives home that lovely community feel.  

"no matter where you live in the world, it is the daily rituals of food that connect us." - hetty mckinnon

happy august, friends!  

Chipotle Black Beans w/ Collard Greens, Avocado, and Chipotle-Lime Vinaigrette | gf & v

reprinted with permission from Neighborhood, by Hetty McKinnon

this salad is on the spicy side.  since the dressing is quite fiery i halved the portion of chipotle pepper in the salad.  hetty instructs you to chop the dressing ingredients, but i was short on time, and threw it all in a mini food processor which worked just as well i assume.  because the salad is quite hefty, it works really well as a taco filling.  i stuffed a tortilla with the salad and crumbled a veggie burger over and it was delicious ;)

| serves 4-6 |

  • 2-3 tablespoons extra virgin olive oil
  • 1 garlic clove, very finely chopped
  • 1/2 red, finely diced
  • 1 dried chipotle chili, soaked in boiling water for 30 minutes, drained, and finely chopped
  • one and one half 15 oz cans (500 g) black beans (about 2 cups)
  • 1 bunch of collard greens (about 14oz; 400 g), stems removed and very finely sliced
  • 2 large avocados (about 21 oz; 600 g), diced
  • 1/2 cup squash seeds, toasted
  • 1/2 cup cilantro leaves
  • sea salt & black pepper 

chipotle-lime vinaigrette

  • 1 dried chipotle chili, soaked in boiling water for 30 minutes, drained, and finely chopped
  • juice of 1 -2 limes
  • 1/2 cup (125 ml) extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon superfine sugar
  • 1 garlic clove, very finely chopped
  • sea salt & black pepper


  • black beans: red kidney beans
  • collard greens: cavolo nero, kale


  1. heat the olive oil in a large frying pan over medium heat.  add the garlic, onion, and chipotle chili and cook for 2 minutes, then ass the black beans, along with a big pinch of salt, and toss well.  continue to cook for 3-4 minutes until the beans are slightly crispy.
  2. to make the chipotle-lime vinaigrette, add the chopped chipotle chili to a bowl with most of the lime the juice, olive oil, cumin, sugar, and garlic.  whisk together, adjusting the lime juice until you achieve your preferred acidity.  season with salt and pepper to taste.
  3. combine the black beans, collard greens, and avocado.  spoon over the chipotle-lime vinaigrette, season well with salt and pepper and toss everything together.  to serve, scatter over the squash seeds and cilantro leaves.

Chipotle Cauliflower Rice & Black Bean Enchiladas by Lindsey | Dolly and Oatmeal

it seems like every year i find myself craving the same foods in a given month.  does that happen to you too?  maybe because i document my real life eats for a living and tend to pay attention to the blog's archives, but every january i'm on some sort of taco/enchilada/put-something-in-a-tortilla kick. and it's no surprise this year because frank and i found these tortillas that are made here in brooklyn and we are completely obsessed.  he came home the other from the store and i frantically asked him if they had the tortillas because we were low and i couldn't imagine lunches and dinners without them.  i throw them over our gas stove, char them a bit on each side and they're good to go with all the things.  most notably, enchiladas.  

i have to admit, we're more of a taco family, but every once in a while we make enchiladas at home, maybe once or twice a year, tops.  i always thought it was too time consuming - maybe because you have to make the filling and heat the enchiladas up in oven?  maybe i thought it would be too many dishes to clean?  in any event, i endeavored to make these tasty, quick, and easy on prep and execution.  what makes this fun and easy is the play on a typical rice and beans dish.  making cauliflower rice, instead of cooking rice reduces the overall amount of time it takes to make (an A+ in my baby-consumed life), and it's so, so simple.  i generally make cauliflower rice in my food processor, but since receiving Vitamix's new Ascent 3300 blender that has an awesome pulse feature, i was intrigued to see how it worked in this application.  i use my Vitamix at least 3 times a day, mostly on a general blend setting for smoothies and my morning coffee concoction, so playing around with the pulse setting was a whole new experience, and an effortless one at that.  

this post was created in partnership with Vitamix.  all thoughts and opinions, as always, are my own.  thank you for supporting the sponsors that help keep dolly and oatmeal going.

chipotle cauliflower rice & black bean enchiladas

if you do not own a Vitamix or food processor, you can simply use a cheese grater for the same cauliflower rice effect, it will just take a bit more time to do it manually.

| makes roughly 4 cups cauliflower rice |

  • one head of cauliflower, stalks trimmed and cut into florets
  • 1 tablespoon extra-virgin olive oil
  • 3 shallots, finely chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne (optional)
  • 1/4 cup chopped cilantro
  • 1 can 15-ounce canned black beans, drained and rinsed
  • sea salt
  • corn tortillas
  • 2 cups enchilada sauce (i like this one)


  •  extra enchilada sauce
  • avocado
  • cilantro
  • red onion
  • sliced radish
  • toasted sesame seeds


  1. preheat the oven to 350ยฐF.
  2. in batches, blend the cauliflower on low until it is broken down into rice-size pieces.  place in a bowl and set aside.
  3. heat a large saute pan over medium heat.  add the oil and shallot and cook until translucent and soft, about 3-5 minutes.  add the garlic and cook until fragrant, about 30 seconds.  turn the heat off, add the cauliflower rice and spices, and stir until evenly mixed.  add the cilantro and black beans and stir to combine, set aside.  
  4. char tortillas over a gas grill or warm them slightly in the microwave to get them nice and soft.  set aside.
  5. spread a couple tablespoons of the enchilada sauce across the bottom of a large baking dish.  fill the tortillas with the cauliflower rice and beans and roll them up as tightly as you can.  place them seam-side down and repeat with remaining tortillas.  lightly cover the tops of the enchiladas with more sauce and bake until warmed through, about 15-20 minutes.
  6. serve enchiladas with more sauce, diced avocado, cilantro, chopped red onion, sliced radish, and toasted sesame seeds.


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