Looking for something warming and more-ish this week? Look no further than this Mexican-style bean soup with crunchy tortilla nachos and guacamole.
Mexican-style bean soupPrint This
- 1 white onion, diced
- 2 garlic cloves, crushed
- 1 orange pepper, diced
- 1/2 red chilli, diced
- 1 tomato, deseeded and diced
- 1 teaspoon of paprika
- 1 teaspoon of ground cumin
- 1/4 teaspoon of chilli powder
- 1 teaspoon of chipotle paste
- 1/4 teaspoon of salt
- 1 can of black beans, drained and rinsed
- 150g sweetcorn
- 200g cooked wholegrain rice
- 1 can of chopped tomatoes
- 400ml vegetable stock
- 4 tortillas
- 2 tablespoons of extra virgin olive oil
- 2 avocados
- 6 cherry tomatoes, diced
- 1/2 red onion, diced
- 1 lemon
Begin by heating a large saucepan on a medium heat. Add a drizzle of oil and the diced onion. Sauté for a few minutes until the onion begins to turn translucent.
Next add the garlic, diced red chilli, orange pepper, tomato, paprika, ground cumin, chilli powder, chipotle paste and salt.
Coat everything evenly in the spices and cook for a few minutes before adding the black beans, sweet corn, chopped tomatoes and vegetable stock.
Allow to simmer for 15 minutes before adding the rice and combining.
Meanwhile preheat oven to 180c and lightly brush both sides of the tortillas with olive oil.
Using scissors cut each one into 8 triangles and place them on baking trays. Place the trays in the oven for 10 minutes.
Whilst the homemade nachos are cooking prepare the guacamole by mashing the avocados and combining with the diced cherry tomatoes and red onion. Squeeze with the juice from the lemon to keep the guacamole fresh.