Tex-Mex Bean and Rice Soup

Ingredients:

• 1 tbsp. l. olive oil
• 1 small onion, chopped
• 1 clove garlic, chopped
• 3/4 tsp ground cumin
• 1 can (425 g) chopped tomatoes with green chilies
• 1 can (425g) canned black beans, unsalted, rinsed
• 1 can (425 g) unsalted pinto beans (reserve liquid)
• 1.5 cups cooked brown rice, thawed if frozen
• 0.5 cup fresh cilantro, coarsely chopped
• 8 corn tortillas
• 0.5 tbsp. grated low-fat cheddar (about 60 g)

Preparation:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin, 1/4 teaspoon salt, and a few grinds of freshly ground black pepper; cook for about 1 minute.
2. Add the tomatoes, black beans, pinto beans, and 6 cups of water. Bring to a boil, then reduce heat to medium and stir. Simmer until the soup thickens slightly, about 15 minutes.
3. Using a slotted spoon, transfer 1/2 cup of the bean mixture to a bowl; mash with a fork, then return to the pan along with the rice and 1/4 cup of cilantro. Cook until the soup thickens, another 5 minutes. Season with salt and pepper to taste.
4. Heat tortillas in a dry skillet or wrap them in damp paper towels and microwave; wrap in foil to keep warm.
5. Sprinkle each serving of soup with grated cheese and the remaining 1/4 cup cilantro. Serve with warm tortillas.