Preheat the oven to 375F. Toss the tomatoes, onion, and garlic with the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a large bowl, then transfer to a baking sheet. Roast until the garlic cloves have softened, the edges of the onion are browned, and the tomatoes have collapsed, 35 to 40 minutes, stirring once after the first 20 minutes.
Transfer the roasted vegetable mixture to a 4-quart saucepan. Add the broth, beans, cumin, chili powder, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Bring to a boil, reduce heat and blend until smooth with an immersion blender or in batches in a regular blender. Stir in the hot pepper sauce. Divide among the 4 bowls and garnish with a dollop of sour cream and a sprinkle of cilantro. Serve with the Avocado-Mango Salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (486g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 53 (35%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 2.9mg||1 %|
|Sodium 34.9mg||1 %|
|Potassium 1140.1mg||30 %|
|Total Carbohydrate 23.4g||7 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 16.9g|
|Protein 5g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 150
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!