Mexican bean soup with crispy feta tortillas

2 of 5-a-day calcium fibre mexican soup tortillas vegetarian recipes winter

N/A

Source

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

Method

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.