Mexican bean soup with crispy feta tortillas

A bowl filled with different types of food on a table Speedy Suppers Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:15 mins
  • Easy
  • Serves 4

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

Nutrient Unit
kcal 551
fat 14g
saturates 7g
carbs 73g
sugars 12g
fibre 14g
protein 24g
salt 3.7g


  • 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
Tuna melt pizza baguettes


  • 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
Turkey & coriander burgers with guacamole

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

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