Sweet potato & chorizo quesadillas
Fill tortilla wraps with sweet potato, spicy Spanish sausage and feta cheese then finish on a griddle pan
Chipotle black bean soup with lime-pickled onions
Serves 2
Easy
Prep:
Cook:
Plus pickling
Use storecupboard pulses in this healthy, Mexican-inspired soup - freshen it up with sweet onions, coriander and soured cream
Skip to ingredients
- juice 2 limes
- 2 small red onionsthinly sliced
- ½ tbsp olive oil
- 2 garlic clovesfinely chopped
- ½ tbsp ground cumin
- ½ tbsp smoked paprika
- ½ tbsp chipotle pasteor Tabasco, to taste
- 400g can black beandrained and rinsed
- 400ml vegetable stock
- half-fat soured creamto serve
- corianderleaves, to serve
- crisp tortilla chipsto serve
Nutrition: per serving
- kcal190
- fat5g
- saturates1g
- carbs26g
- sugars6g
- fibre10g
- protein9g
- salt0.8glow
Method
step 1
To make the lime-pickled onions, combine ½ the lime juice and ½ the onions in a small bowl, and season. Leave to pickle for 30 mins.
step 2
Meanwhile, heat the olive oil in a saucepan over a medium-high heat. Add the garlic and remaining onions, and season. Cook for 8 mins or until the onions are translucent. Add the spices and chipotle purée, cook for 1 min, then add the beans, stock and remaining lime juice. Simmer for 15 mins, then purée in a blender.
step 3
Pour the soup into a clean pan to reheat. Serve with a little of the drained pickled onions, topped with a small drizzle of soured cream and some coriander, and the tortillas on the side.
