Mexican bean soup with crispy feta tortillas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tbsp vegetable oil
- 1 onionchopped
- 1 heaped tbsp chipotle paste
- 500g carton passata
- 500ml vegetable stock
- 400g can kidney beansdrained and rinsed
- 400g can black beansdrained and rinsed
- 200g feta
- 2 garlic clovescrushed
- 4 large or 8 small flour tortillas
- small pack corianderroughly chopped, to serve
Nutrition: per serving
- kcal551
- fat14glow
- 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.
