Black Bean Soup and Tortillas

This recipe comes from the book Our Best Bites.  Delicioso!

1 T olive oil
3/4 c diced carrots
3/4 c diced celery
1 c diced onion
4 large cloves garlic, roughly chopped
1 (3.5oz) can diced green chilies
2 (15oz) cans black beans, rinsed and drained
1 t kosher salt
1/8 t back pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves
1 lime juiced (I used the zest from 2 limes instead)
Optional toppings:  sour cream, tortilla chilps, shredded cheese, hot sauce, chopped cilantro

Heat olive oil in a large stockpot over medium heat.  Add carrots, celery, onion, and garlic and saute for 4-5 minutes.

Add the black beans, chilies and beef broth.  Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.  Simmer uncovered for about 20-25 minutes or until carrots are tender.  Remove from heat.  Remove bay leaf from soup.

Transfer the soup to a blender.  Place lid on blender but remove the stopper in the lid to let heat escape.  Cover hole with a paper towel to avoid splatters.  Or, use an immersion blender.

Puree soup until desired consistency is reached.  Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings.  Serve with extra lime wedges.

Flour Tortillas
2 1/2 c flour
3/4 t kosher salt
1/4 c plus 2 T shortening
3/4-1 c hot water

In the bowl of a heavy-duty mixer fitted with the dough hook, combine the flour and salt.  Add the shortening and combine until crumbly.

With the mixer running, slowly add 3/4 c of hot water.  Mix until the dough starts to come together, adding more water if necessary; the dough should be about the consistency of Play-Doh.

Heat a large nonstick skillet over medium heat.  While the pan is heating, divide the dough evenly into 8-10 balls.  Roll the balls as thinly as possible into circles.

Place a raw tortilla onto the hot skillet and cook until large bubbles appear and the tortilla looks slightly oily, about 1 minute.  Flip and cook another 30 seconds to a minute or until the tortilla is cooked through but not brown or burned.  Repeat with remaining tortillas, keeping the cooked tortillas under a clean kitchen towel.  Serve immediately.