Mexican bean soup with wholemeal nachos

      Mexican bean soup with wholemeal nachos

      01 Feb 2020

      Ingredients

      • 300g tinned kidney beans (drained weight 240g)
      • 250ml reduced sodium vegetable stock
      • 400g tinned tomatoes
      • 1 tsp cumin
      • 1 medium onion
      • 1 tsp smoked paprika
      • 1 clove of garlic
      • 1 wholemeal wrap
      • 160g sweetcorn
      • 1.5 tbsp olive oil

      Optional: chilli flakes, sliced avocado, fresh coriander to serve

      Instructions

      • Preheat oven to 180C. Finely dice the onion, crush the garlic and sauté both in a pan with 1 tbsp oil over a medium heat for 8-10 minutes or until soft.
      • Add cumin and smoked paprika and stir through. Add the tinned tomatoes, vegetable stock and half the kidney beans. Bring to a boil then reduce to a simmer for 10 minutes.
      • Meanwhile, cut wrap into 8 triangles, drizzle with 0.5 tbsp oil and bake in the oven on the middle shelf for 10 minutes, turning halfway, until browned and crisp.
      • Remove soup from the heat and blend until smooth. Return to a medium heat, add the sweetcorn and remaining kidney beans and heat through. Season to taste.
      • To serve, ladle into bowls, top with chilli flakes, sliced avocado and fresh coriander (if using) and serve alongside the nachos.

      Nutritics Analysis

      • Calories 90 Per 100g 473 Per Serving
      • Fats 2.9g Per 100g 15g Per Serving
      • Saturates 0.5g Per 100g 2.4g Per Serving
      • Carbs 11g Per 100g 57g Per Serving
      • Sugar 3.8g Per 100g 20g* Per Serving
      • Fibre 3.5g Per 100g 18g Per Serving
      • Protein 3.2g Per 100g 17g Per Serving
      • Salt 0.09g Per 100g 0.49g Per Serving

      A source of fibre (at least 3g fibre per 100g)
      *Including sugars naturally occurring in fruits, vegetables and milk products

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