How To Make Mexican Bean Soup with Crispy Feta Tortillas
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and diced
- 1 red bell pepper, diced
- 1 tsp cumin powder
- 1 tsp chili powder
- 1 can (400g) black beans, rinsed and drained
- 1 can (400g) kidney beans, rinsed and drained
- 1 can (400g) diced tomatoes
- 2 cups vegetable broth
- Salt and pepper, to taste
- 4 small tortillas
- 100g feta cheese, crumbled
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
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In a large pot, heat the olive oil over medium heat. Add the onion, garlic, jalapeno pepper, and red bell pepper. Sauté until the vegetables are soft and fragrant, about 5 minutes.
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Add the cumin powder and chili powder. Stir well to coat the vegetables in the spices.
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Add the black beans, kidney beans, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 20 minutes.
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In the meantime, preheat the oven to 180°C (350°F). Place the tortillas on a baking sheet and sprinkle the crumbled feta cheese evenly over each tortilla. Bake for 5-7 minutes, or until the cheese is melted and the tortillas are crispy.
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Remove the tortillas from the oven and cut them into wedges.
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Serve the Mexican bean soup hot, garnished with fresh cilantro. Serve the crispy feta tortillas on the side with lime wedges.
Nutrition
- Calories : 416kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 25mg
- Sodium : 874mg
- Total Carbohydrates : 54g
- Dietary Fiber : 15g
- Sugar : 8g
- Protein : 21g
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