Name: Mexican bean soup with crispy feta tortillas
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 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 -

Mexican bean soup with crispy feta tortillas

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Mexican bean soup with crispy feta tortillas

1. 1 tbsp vegetable oil -

2. 1 onion , chopped -

3. 1 heaped tbsp chipotle paste -

4. 500g carton passata -

5. 500ml vegetable stock -

6. 400g can kidney beans , drained and rinsed -

7. 400g can black beans , drained and rinsed -

8. 200g feta -

9. 2 garlic cloves , crushed -

10. 4 large or 8 small flour tortillas -

11. small pack coriander , roughly chopped, to serve -

How to cook deliciously - Mexican bean soup with crispy feta tortillas

1. Stage

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. Stage

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. Stage

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