Dec 072010
 
You’ve seen it before, you’ll see it again…another mexican inspired recipe on tush cook.  I know it’s predictable, but when I was pondering how to use a leftover can of pumpkin and stumbled across this twist on black bean soup, I just couldn’t resist.  To go with this unique soup, I made some delicious and surprisingly easy Shrimp Tacos with a warm corn salsa. 


First I made the salsa by charring corn in a pan and then adding diced tomatoes, onions, lime juice, and cilantro.  The shrimp was simply sauteed in garlic, cumin, chili powder and lime juice.  I served them in corn tortillas with some sliced avocado on the side. 

 The Soup was a pretty basic black bean soup but with the addition of canned pumpkin for a fall twist.  Topped with toasted pumpkin seeds and cojita cheese, this soup was such an interesting version of a classic.  You can impress guests with your creativity or just make this on any night of the week.

Nutritional Highlights:  Black bean soup is always healthy–full of protein and fiber and very low in fat.  But with the addition of pumpkin, this soup is unstoppable with alpha and beta carotene providing antioxidant effects.  The body converts these to Vitamin A which promotes healthy vision and ensures proper immune function.  The shrimp tacos are a low fat, high protein meal choice.  While most tacos can be covered in cheese and sour cream, these have a simple, healthy salsa and a touch of avocado for some healthy fat.  


Shrimp Tacos with Corn Salsa
adapted from Redbook

Salsa:
 1 cup(s) fresh or frozen corn kernals
1 can(s) (14.5 ounces) fire-roasted petite diced tomatoes with chipotle peppers (I used diced tomatoes with green chilis)
1/3 cup(s) finely diced red onion
1/4 cup(s) chopped fresh cilantro
1 1/2 tablespoon(s) fresh lime juice
Shrimp Tacos
8  corn tortillas
1 tablespoon(s) olive oil
1/2 teaspoon(s) minced garlic
1/2 teaspoon(s) ground cumin
3/4 pound(s) medium shrimp, peeled and deveined
1/4 teaspoon(s) salt
1/4 teaspoon(s) pepper
1 tablespoon(s) fresh lime juice
(I added a 1/2 teaspoon of chili powder to the mix for a kick)
1 small Hass avovado, peeled, pitted, and finely diced

Directions
  1. Salsa: Heat corn in a dry large nonstick skillet over high heat and cook, tossing corn frequently, 4 minutes or until lightly charred in spots. Add tomatoes and onions; cook 2 minutes. Transfer to a medium bowl. Stir in cilantro and lime juice. Keep salsa warm.
  2. Tacos: Stack tortillas and wrap in damp paper towels. Place in microwave.
  3. Heat oil, garlic, and cumin in a large nonstick skillet over medium heat. Add shrimp, salt, and pepper and cook 3 to 4 minutes, tossing several times until shrimp are firm and cooked through; remove from heat and toss with lime juice.
  4. While shrimp cook, steam tortillas in microwave on high 1 to 2 minutes or until softened. Fill each tortilla with 6 or 7 shrimp and top with warm corn salsa and diced avocado.


Pumpkin Black Bean Soup
adapted from Gourmet 1996

  • three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
  • 1 cup drained canned tomatoes, chopped
  • 1 1/4 cups chopped onion
  • 1/2 cup minced shallot
  • 4 garlic cloves minced
  • 1 tablespoon plus 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 4 cups beef broth (I used vegetable to keep this vegetarian)
  • a 16-ounce can pumpkin pureé (about 1 1/2 cups)
  • 1/2 cup dry Sherry
  • 3 to 4 tablespoons Sherry vinegar


Garnish:

  • Garnish: toasted pumpkin seeds (pepitas) and cojita cheese or queso fresco

  • preparation

  • In a food processor coarsely pureé beans** and tomatoes.In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in olive oil over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.  Just before serving, add vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.  Serve soup garnished with sour cream and toasted pumpkin seeds.
(** My variation:  Only puree 2 of the cans of beans.  Leave one whole to make the soup a little chunkier and add it when you mix in the bean puree)

  2 Responses to “Pumpkin Black Bean Soup and Shrimp Tacos with Corn-Tomato Salsa”

  1. Like the shortened name “tush cook.” Also, these photos are amazing…maybe you don’t need a new camera :)

  2. Shhhhh don’t tell mom and dad that!! Once I learn how to use the new one they will be way better though.

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