mexican bean soup with crispy feta tortillas

serves 4, prep 10mins, cook 15mins

1 tbsp vegetable oil
1 onion, chopped
1 heaped tbsp chipotle paste
500g carton passata
500ml/18fI oz vegetable stock
400g can kidney beans, drained and rinsed
400g can black beans, drained and rinsed
200g/7oz 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.

per serving: 551 kcals, fat 14g, saturates 7g, carbs 73g, sugars 12g, fibre 14g, protein 24g, salt 3.7g