Name: Mexican bean soup with crispy feta tortillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tbsp vegetable oil; 1 onion chopped; 1 heaped tbsp chipotle paste; 500g carton passata; 500ml vegetable stock; 400g can kidney beans drained and rinsed; 400g can black beans drained and rinsed; 200g feta; 2 garlic cloves crushed; 4 large or 8 small flour tortillas; small pack coriander roughly chopped, to serve

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Mexican bean soup with crispy feta tortillas

Mexican bean soup with crispy feta tortillas

Katy Greenwood

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.3 out of 5.19 ratingsRate

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A low-fat, vegetarian midweek meal, this hearty soup with cheesy tortillas makes for a moreish combination

Freezable (soup only)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
1 onion

chopped
1 heaped tbsp chipotle paste
500g carton passata
500ml vegetable stock
400g can kidney beans

drained and rinsed
400g can black beans

drained and rinsed
200g feta
2 garlic cloves

crushed
4 large or 8 small flour tortillas
small pack coriander

roughly chopped, to serve

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Nutrition: per serving

kcal551
fat14g

low
saturates7g
carbs73g
sugars12g
fibre14g
protein24g
salt3.7g

Method

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.

Recipe from Good Food magazine, January 2016

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A star rating of 4.3 out of 5.19 ratings

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