• Fast
• Healthy
• Make-Ahead
• Vegetarian

Ingredients

1. Vegetable oil, for frying
2. Three 6-inch corn tortillas, cut into narrow wedges
3. Kosher salt
4. 1 onion, cut into 1/4-inch dice
5. 1 teaspoon ground cumin
6. Two 15-ounce cans black beans
7. 2 tablespoons chopped cilantro
8. Freshly ground pepper

Directions

1. In a medium saucepan, heat 1/2 inch of vegetable oil over moderately high heat until a deep-fry thermometer registers 350°. Add the tortillas and fry, stirring occasionally, until crisp and lightly golden, about 1 1/2 minutes. Using a slotted spoon, transfer the tortillas to paper towels to drain; season with salt.
2. In a medium soup pot, heat 2 tablespoons of the oil used to fry the tortillas. Add the onion and cook over moderate heat until softened, about 6 minutes. Add the cumin and cook for 1 minute. Add the beans and their liquid and 1 1/2 cups of water. Bring to a simmer and cook until slightly thickened, about 15 minutes. Stir in 1 tablespoon of the cilantro and season with salt and pepper. Ladle the soup into bowls and top with a few tortillas. Sprinkle with the remaining 1 tablespoon of cilantro and serve.