That's right, it is "almost" vegetarian because I use chicken flavored Better Than Bouillon instead of vegetable flavored. That was all I had in my spice cabinet but it is an easy swap if you have vegetable flavored! Excellent for Cinco de Mayo or if you are in a Mexican food mood!!!
Shopping List:
2-15 Oz cans of black beans
1-15 Oz can of diced tomatoes (drained)
15 Oz water
2-Celery Sticks diced (including the leaves)
1-Large Carrot chopped
1-Medium sized onion (julienne)
1-Clove Garlic
3-Tbs Olive Oil
1 Tbs Chicken Better than Bouillon
1/2 Tsp White Pepper
1/2 Tsp Paprika
1/2 Tsp Ground Red Pepper
1/2 Tsp Cumin (optional)
1 Tsp Cilantro or Parsley (fresh or dried)
1/4 Cup Grated Pepper Jack Cheese (for the topping)
1-Avocado
Combine the black beans, water, and bouillon in a sauce pot and bring to a boil. Allow this to simmer, stirring occasionally, while you prepare the rest of the food items.
Saute the celery, carrots, garlic, and onion in the olive oil until cooked. Poor the black bean mixture into the skillet and stir. Add the strained diced tomatoes. Stir in the white pepper, paprika, ground red pepper, cumin, and cilantro. Salt and pepper to taste. Reduce to desired consistency (15 to 20-minutes recommended). Serve in festive bowls and top with sliced avocado and pepper jack cheese.
Enjoy!!!
This is so simple and so delicious! I made it up and have decided to call it the Denver Sunrise. 
