Mexican bean soup with crunchy tortillas recipe

8 ratings Rate
  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 275 calories / serving
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This rich soup is packed with fiery flavour, with creamy black beans, zesty lime and crispy corn tortilla strips. Why not make a big batch for a group of friends and have a Mexican fiesta?

Heat 1 tbsp olive oil in a large pan. Add the onion and peppers with a little seasoning and fry, over a medium heat, for 5 minutes, or until softened. Add the tinga paste and the garlic and fry for 1 minute. Stir in the beans, tomatoes and stock and bring to the boil. 

Reduce the heat and simmer, covered, for 10 minutes. Meanwhile, heat the remaining oil in a large frying pan. Cook the tortillas, one at a time, for 1 minute on each side, or until crisp. Remove from the heat and leave to cool slightly. Cut into triangles to make croutons.

Ladle the soup into bowls and top with the feta, avocado, tortilla croutons and coriander. Serve with lime wedges and a drizzle of chilli oil, if you like. 

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  • Ingredients

  • 2 tbsp olive oil
  • 1 red onion, diced
  • 1 x 200g pack mini sweet peppers, or 1 each red and yellow pepper, seeded and diced
  • 1 tbsp Ingredients Mexican Tinga Paste
  • 1 garlic clove, finely chopped
  • 250g (8oz) cooked black beans, drained and rinsed
  • 1 x 400g tin chopped tomatoes
  • 600ml (1pt) hot vegetable stock
  • 2 corn tortilla wraps
  • 50g (2oz) feta, cut into thin slices
  • 1/2 avocado, roughly chopped
  • small handful fresh coriander, roughly chopped
  • lime wedges, to serve
  • chilli oil, to serve
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  • Energy 1149kj 275kcal 14%
  • Fat 14.2g 20%
  • Saturates 4.2g 21%
  • Sugars 10.9g 12%
  • Salt 2.4g 40%

of the reference intake
Carbohydrate 26.8g Protein 9.1g Fibre 7.1g

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