MEXICAN BEAN SOUP WITH CRISPY FETA TORTILLAS
A low-fat, vegetarian midweek meal, this hearty soup with cheesy tortillas makes for a moreish combination
Provided by Katy Greenwood
Categories Dinner, Lunch, Soup, Starter, Supper
Time 25m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 551 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 12 grams sugar, Fiber 14 grams fiber, Protein 24 grams protein, Sodium 3.7 milligram of sodium
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