Mexican-Style Black Bean Soup
with Charred Corn & Chilli Tortilla Chips- Gluten(Wheat)
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Traces of Cashew
- Traces of Pistachio
- Traces of Walnut
One good way to beat the chill? Channel the flavours of Mexico into a hearty soup with black beans and rainbow veggies. A pinch of chilli flakes, some warm tortilla chips and Mexican-style spices bring a warmth that'll make you feel toasty inside. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
½ tin
sweetcorn
1 tin
black beans
1
onion
3 clove
garlic
1 stalk
celery
1 bunch
Silverbeet
1 bag
herbs
1
carrot
1 sachet
vegetable stock powder
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 pinch
chilli flakes
1 sachet
Garlic & Herb Seasoning
1 tin
chopped tomatoes
1 tsp
brown sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Cashew, Pistachio, Walnut)
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
1.5 cup
water
30 g
plant-based butter
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Drain sweetcorn (see ingredients). Drain and rinse black beans. Finely chop onion, garlic and celery. Roughly chop silverbeet and herbs. Thinly slice carrot into half-moons. • Slice mini flour tortillas into quarters. Divide tortillas between two lined oven trays (don't worry if they overlap). Add a drizzle of olive oil and a pinch of chilli flakes (if using), then season with salt. Bake until lightly golden and crispy, 8-10 minutes.
TIP: Keep an eye on the tortillas. You want them crisp, but not burnt!
• While the tortillas are baking, heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. • Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. Cook onion, celery and carrot until slightly softened, 2-3 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, Mexican fiesta spice blend and garlic & herb seasoning and cook until fragrant, 1 minute.
TIP: Cover the frying pan with a lid if the corn kernels are "popping" out.
TIP: Add a dash of water to the veggies to help speed up the cooking process.
• Add silverbeet, chopped tomatoes, vegetable stock powder, black beans, the water, brown sugar and a pinch of chilli flakes (if using) to the saucepan. Cook, stirring, until slightly thickened 5-6 minutes. • Add the plant-based butter and 1/2 the herbs, then stir until melted, 1 minute.
• Divide Mexican-style black bean soup between bowls. • Top with charred corn and remaining herbs. • Serve with chilli tortilla chips
