Mexican bean soup with crispy feta tortillas

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

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

Nutrition per serving

  • 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


  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.

  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.

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

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