Smoky Mexican bean soup with tortilla crisps
Black beans, sweetcorn and peppers in a smoky tomato broth, with crunchy baked tortilla strips.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Black beans (tin)2 tins
- Chopped tomatoes (tin)1 tin
- Brown onions150 g
- Peppers1 pepper
- Sweetcorn (tin)1 tin
- Vegetable stock cubes1 cube
- Plain tortilla wraps4 wraps
- Mature Cheddar60 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika, ground cumin. Missing any? You can add them to your shop on the shopping list.
Usually contains: Celery, Gluten, Milk.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Oven
- Baking tray or roasting tinFind one on Amazon
- Chop the onion and pepper. Heat a tablespoon of oil in a large pan over a medium heat and cook them for 5 minutes with 2 teaspoons of paprika and 2 teaspoons of cumin.150 g brown onions1 pepper
- Add the black beans with their liquid, the chopped tomatoes, the drained sweetcorn, the crumbled stock cube and 800 ml of water. Simmer for 15 minutes. Blend about half of it with a stick blender, or mash with a masher, so it is thick but still chunky.2 tins black beans1 tin chopped tomatoes1 tin sweetcorn1 cube
- Heat the oven to 200°C (180°C fan). Cut the wraps into strips, toss with a little oil on a tray and bake for 8 minutes until crisp.4 wraps
- Serve the soup topped with the crisp strips, and a little grated cheese if you are using it.60 g mature cheddar
A squeeze of lime just before serving makes the whole bowl taste brighter.
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