Mexican bean soup with crunchy tortillas

"This rich soup is packed with fiery flavour, with creamy black beans, zesty lime and crispy corn tortilla strips"
Prep time:
10 min
Cook time:
20 min
Servings:
4 people

Health Score

High
Medium
Low
8.8 / 10
High score

Glycemic Index

Index
33
Low
Load
9
Low

Nutrition per serving:

Calories295.68 kcal15%
Fat16.72 g24%
Carbs27.81 g11%
Sugars7.82 g9%
Protein8.71 g17%
Sodium869.09 mg43%
Fiber9.34 g33%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
33
Low
Glycemic Load
9
Low

Ingredients

2 tbsp olive oil
1 red onion, diced
1 x 200g pack mini sweet peppers, or 1 each red and yellow pepper, seeded and diced
1 tbsp Ingredients Mexican Tinga Paste
1 garlic clove, finely chopped
250g (8oz) cooked black beans, drained and rinsed
400g tin chopped tomatoes
600ml (1pt) hot vegetable stock
2 corn tortilla wraps
50g (2oz) feta, cut into thin slices
1/2 avocado, roughly chopped
small handful fresh coriander, roughly chopped
lime wedges, to serve
chilli oil, to serve

Directions

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