It’s Cinco de Mayo, and we’re celebrating with an easy-to-prepare recipe that’s perfect for a weeknight meal. Pantry staples will allow you to breeze through the directions after a long day at work.

This Latin-spiced bean soup is a great prelude to Baja Fish Tacos With Mexican Slaw, and adults will appreciate a Cinco de Mayo Margarita.

All of the ingredients should be available at your local natural and organic food store.

Black and White Mexican Bean Soup
Makes 6 servings
 
1 tablespoon vegetable oil
1 cup chopped onion
1 clove garlic, minced
1/4 cup flour
1 1.25-ounce package taco seasoning mix
2 cups milk
1 14-ounce can chicken broth
1 16-ounce package frozen corn
1 15.5-ounce can great northern beans, drained
1 15.5-ounce can black beans, drained
1 4-ounce can diced green chiles
2 tablespoons chopped cilantro
 
Heat oil in large pan or Dutch oven over medium-high heat. Add onion and garlic; cook until onion is tender.
 
Stir in flour and taco seasoning mix; gradually stir in milk until blended. Add remaining ingredients, except cilantro.
 
Bring to a boil, stirring constantly. Reduce heat to low; simmer 15 minutes or until thickened, stirring occasionally.
 
Stir in cilantro.
 
Recipe and photo courtesy of Ortega