MEXICAN BEAN SOUP WITH CRISPY FETA TORTILLAS

Mexican bean soup with crispy feta tortillas image

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

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

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