Tex-Mex Bean Soup with Rice

1 T. extra-virgin olive oil
1 small onion, chopped
1 clove garlic, chopped
3/4 t. ground cumin
Kosher salt and freshly ground pepper
1 15-oz. can diced tomatoes with green chiles
1 15-oz. can no-salt-added black beans, drained and rinsed
1 15-oz. can no-salt-added pinto beans, undrained
1-1/2 c. cooked brown rice
1/2 c. fresh cilantro, roughly chopped, divided
8 corn tortillas
1/2 c. shredded cheddar cheese (about 2 oz.)

Heat the olive oil in a large pot oven medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic, cumin, 1/4 t. salt, and a few grinds of pepper; cook until lightly toasted, about 1 minute. Add the tomatoes, black beans, pinto beans, and 6 c. water. Bring to a boil, then reduce the heat to medium and stir. Simmer until slightly thickened, about 15 minutes.

Remove 1/2 c. of the bean mixture to a bowl using a slotted spoon; mash with a fork, then return to the pot. Add the rice and 1/4 c. cilantro. Cook until the soup thickens, about 5 minutes more. Season with salt and pepper.

Warm the tortillas by wrapping in a damp paper towel and microwaving; wrap in foil to keep warm.

Top each serving of soup with cheese and the remaining cilantro. Serve with the warm tortillas.

Serves 4.

Adapted from Food Network Magazine, April 2016, p. 90.