Mexican Black Bean Soup
- 2 tbsp olive oil
- 1 diced red onion
- 200g mini sweet capsicums, deseeded and diced
- 1 tbsp chipotle paste
- 1 chopped garlic clove
- 250g tin of cooked black beans, drained and rinsed
- 400g tin of chopped tomatoes
- 600ml veg stock
- 2 corn tortilla wraps
- 50g sliced feta
- ½ chopped avocado
- Handful of chopped coriander
- Fry the onion and capsicum with a little seasoning in 1 tbsp of oil for 5 mins, then stir in the chipotle paste and garlic and fry for another minute. Stir in the tomatoes, beans and stock, and simmer - covered - for 10 mins.
- Meanwhile, fry the tortillas in the remaining oil for 1 minute on each side, or until crisp. Remove, leave to cool, and cut into triangles. Ladle the soup into bowls and scatter with feta, avocado and your tortilla chips. Sprinkle over some coriander and serve.
20 mins
4 serving