Speedy suppers recipe for 4 people, takes only 15 mins; recipe has vegetable oil, onion, chipotle paste, passata, vegetable stock, kidney bean, black beans, feta, garlic cloves, flour tortilla and coriander.
Mexican bean soup with crispy feta tortillas
Course: Speedy suppers
Servings
4
servings
Prep time
10 mins
Ingredients
- Kidney Bean: 400g can kidney beans, drained and rinsed
- Coriander: small pack coriander, roughly chopped, to serve
- Vegetable Oil: 1 tbsp vegetable oil
- Onion: 1 onion, chopped
- Vegetable Stock: 500ml vegetable stock
- Garlic Cloves: 2 garlic cloves, crushed
- Black Beans: 400g can black beans, drained and rinsed
- Flour Tortilla: 4 large or 8 small flour tortillas
- Passata: 500g carton passata
- Feta: 200g feta
- Chipotle Paste: 1 heaped tbsp chipotle paste
Directions
- 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.
- 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.
- Divide the soup between bowls, scatter with coriander and serve with the tortillas.
