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Mexican bean soup with crispy feta tortillas

Mexican bean soup with crispy feta tortillas

A star rating of 4.2 out of 5.15 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (soup only)
  • Vegetarian
Nutrition: per serving
low infat14g


  • 1 tbsp vegetable oil
  • 1 onion , chopped
  • 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
  • 2 garlic cloves , crushed
  • 4 large or 8 small flour tortillas
  • small pack coriander , roughly chopped, to serve


  • STEP 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.

  • STEP 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.

  • STEP 3

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

Goes well with

Recipe from Good Food magazine, January 2016

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A star rating of 4.2 out of 5.15 ratings

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