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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This Mexican chilli bean soup makes a filling meal for lunch or dinner on a cold winters day, as well as making up 4 of your 5-plus-a-day.
1 Spray a large saucepan (that has a lid) with oil and set over a medium heat. Fry the onion and garlic for 3–4 min until softened. Add the pepper, chilli flakes, paprika and cumin. Cook, stirring often, for 4–5 min until the pepper starts to soften.
2 Add the cherry tomatoes, canned tomatoes, stock, beans and corn to the pan, then bring to the boil. Reduce the heat to low, partially cover the pan and simmer for 30–35 min until the cherry tomatoes are tender. When the soup is nearly ready, warm the tortillas according to the pack instructions.
3 Stir the chopped coriander into the soup, then ladle it into 4 bowls. Top with soured cream and diced avocado, then garnish with extra coriander leaves and ground black pepper.
Serve with the tortillas.
Calories 292 cal
Kilojoules 1222 kJ
Total fat 9.9 g
Saturated fat 2.7 g
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