Mexican bean soup with crispy feta tortillas

Mexican bean soup with crispy feta tortillas

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(5 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 4

A low-fat, vegetarian midweek meal, this hearty soup with cheesy tortillas makes for a moreish combination

Nutrition and extra info

  • soup only
  • Vegetarian

Nutrition: per serving

  • kcal551
  • fat14g
  • saturates7g
  • carbs73g
  • sugars12g
  • fibre14g
  • protein24g
  • salt3.7g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 heaped tbsp chipotle paste
  • 500g carton passata
  • 500ml vegetable stock
  • 400g can kidney beans, drained and rinsed
  • 400g can black beans, drained and rinsed
  • 200g feta
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 2 garlic cloves, crushed
  • 4 large or 8 small flour tortillas
  • small pack coriander, roughly chopped, to serve

Method

  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.

  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.

  3. Divide the soup between bowls, scatter with coriander and serve with the tortillas.

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Comments, questions and tips

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Lovestocook88
25th Apr, 2017
3.8
The feta tortillas really make this, pleasant and very easy
Frantic Flapjack
23rd Mar, 2016
2.55
Easy to make but a little spicy for my taste although my husband enjoyed it very much. The feta tortillas went very well with the soup.
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