Smoky Black Bean Tortilla Soup

Name: Smoky Black Bean Tortilla Soup
Total time: 35 min
Yield: 2
Cuisine: Mexican-inspired
Ingredients: 280 g black beans; 160 g sweetcorn; 160 g red sweet pepper; 120 g wholegrain tortillas; 20 g rapeseed oil; 6 g smoked paprika; 4 g iodised salt; 2 g black pepper; 400 g canned peeled tomatoes; 15 g vegan vegetable stock powder; 550 ml tap water

35 min
≈ €2.22
2 servings
Easy

Main ingredients: black beans, sweetcorn, red sweet pepper, and wholegrain tortillas. Allow about 35 minutes for 2 servings.

Calories607.3 kcal

Protein23.9 g

Fat18.3 g

Carbs

Fiber

See all values in the app

Estimates per serving, whatever the number of servings. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.

Allergens

gluten
celery

Equipment

stove

Prepare

Drain black beans in a sieve

Drain black beans in a sieve, rinse and drain thoroughly. Drain sweetcorn in a sieve, rinse and drain thoroughly.

Cook

Wash red sweet pepper

Wash red sweet pepper, remove the stem and seeds, and cut into 1 cm pieces. Pat wholegrain tortillas dry and cut into thin strips.

Heat rapeseed oil in a large pot

Heat rapeseed oil in a large pot over medium heat; add red sweet pepper and fry for 5 minutes, stirring regularly, until softened and lightly browned. Lower the heat.

Add smoked paprika and stir

Add smoked paprika and stir for just 30 seconds until fragrant, taking care not to let anything darken. Add black beans, sweetcorn, canned peeled tomatoes, vegan vegetable stock powder and tap water to the pot and stir well.

Bring to the boil

Bring to the boil, then cover and simmer gently for 15 minutes until the firm ingredients are tender, stirring occasionally.

Season with iodised salt and black pepper

Season with iodised salt and black pepper, then mix thoroughly before serving.

Toast wholegrain tortillas in a dry pan

Toast wholegrain tortillas in a dry pan over medium heat for 1–2 minutes per side until golden.

Finish

Ladle the soup with black beans

Ladle the finished soup with black beans, sweetcorn and red sweet pepper into deep bowls. Serve the toasted wholegrain tortillas alongside, or add just before eating.