Mexican bean soup with crispy feta tortillas
Ingredients
- Step 1 1 tbsp vegetable oil
- Step 2 1 onion , chopped
- Step 3 1 heaped tbsp chipotle paste
- Step 4 500g carton passata
- Step 5 500ml vegetable stock
- Step 6 400g can kidney beans , drained and rinsed
- Step 7 400g can black beans , drained and rinsed
- Step 8 200g feta
- Step 9 2 garlic cloves , crushed
- Step 10 4 large or 8 small flour tortillas
- Step 11 small pack coriander , roughly chopped, to serve
Calories: 551
Carbohydrate: 73 g
Protein: 24 g
Fat: 14 g
Cook time: 25 minutes
Prep time: 10 minutes
Total time: 35 minutes
Servings: 4
TAGS
Dinner
Lunch
Soup
Starter
Supper
Mexican
2 of 5-a-day
Calcium
Fibre
Katy Greenwood
Mexican
Soup
tortilla
Vegetarian
Winter
Directions
- Step 1 Heat the oil in a large pan and cook the onion over a medium heat for 10 mins to soften. Stir in the chipotle paste, passata, stock and all the beans. Season, bring to the boil, then gently simmer for 5 mins.
- Step 2 Meanwhile, in a bowl crumble the feta and mix with the garlic. Divide between the tortillas, spreading over one half of each, then sprinkle over a little pepper. Fold the uncovered side over and press down. Heat a dry frying pan and cook the tortillas on both sides for a couple of mins until the feta has melted and the tortillas are crisp.
- Step 3 Divide the soup between bowls, scatter with coriander and serve with the tortillas.