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Mexican bean soup with crunchy tortillas recipe

17 ratings

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? See method

Serves 4
10 mins to prepare and 20 mins to cook
275 calories / serving
Vegetarian

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
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

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1150kj
275kcal 14%
Fat
14g 20%
Saturates
4g 21%
Sugars
11g 12%
Salt
2.4g 40%

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

Method

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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