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Ingredients
- 6 whole Tomatillos
- 2 whole Roma Tomatoes
- 1 ear White Corn, Cut Off Cob
- 1/4 cups Cilantro, Chopped
- 1/4 cups Water
- 1/2 teaspoons Cumin
- 1/4 teaspoons Garlic
- 1/2 teaspoons Salt
- 1/4 teaspoons Cayenne Pepper
- 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
Method
- Preheat oven to 400F.
- Cut tomatillos and tomatoes into quarters. Place tomatillos, tomatoes, and corn on cookie sheet. Roast in oven (or you could grill) for 10 minutes, keeping a careful watch so as not to burn. When slighty browned, remove from oven.
- Now, you can put these in the fridge until tomorrow and finish the recipe then (as I did), or you can continue.
- Place tomatillos, cilantro, water, cumin, garlic, salt, and cayenne in blender. Blend well until liquid (soupy).
- Chop tomatoes into smaller chunks. Add tomatoes, corn, and beans to soup. Stir with spoon - do not blend at this point (this will give your soup some nice chunks)!
- Serve cool. Pour into bowls and enjoy!
