Double duty. Black bean soup/bean and avocado enchiladas

Fall is upon us and nothing is better than a nice warm soup.

I was going to call this post two for Tuesday but like usual I am slightly late. I am telling you having kids kills your brain cells.

Both these recipes are gluten free and vegan unless you add sour cream and cheese.

Beans full of fiber and delicious. They are also cheap. Being a public servant that is also important to me because everybody knows we make the big bucks(insert massive sarcasm) Plus when I make beans I get to hear Aiden sing his lovely song. "Beans, beans the magical fruit the more you eat the more you......."Well you get my drift. Life with a boy is never boring. Let's hope he doesn't rip one in that batman costume he is wearing it could be interesting.

I digress how about the recipe

1T olive oil

1 large onion

2 stalks celery

2 carrots

1 cup organic salsa

1 T taco seasoning

1 to 2 cups veggie broth

2 cans of black beans drained and rinsed.

2 cans of undrained black beans

1 can of corn

Chop onion, celery and carrots. Pour oil into a soup pan. Sauté veggies until tender. Add salsa and taco seasoning. Cook until tomatoes start to break down.

Throw it in the blender with the 2 cans of undrained black beans. Blend until smooth.

Add 1 cup of veggie broth to the pan. Add drained black bean, corn and pureed beans to mix. Cook for 30 minutes to let flavors blend.