with Cheddar Cheese & Corn Chips
This flavour combo is a beloved companion to many dishes like enchiladas, nachos and tacos. In the colder weather though, why not try this tomato black bean and veggie delight in a soup? It won’t disappoint, in fact it may be the new way to eat beans, veggies and cheese. *Unfortunately, this week's kidney beans were in short supply, so we've replaced them with black beans. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
1
Garlic
2 clove
Carrot
1
Celery
1 stalk
Sweetcorn
1 tin
Black beans
1 tin
Vegetable stock powder
1 sachet
Water
1.25 cup
Brown sugar
2 tsp
Butter
20 g
Corn Chips
1 packet
Mexican Fiesta spice blend
1 sachet
Crushed & Sieved Tomatoes
1 tin
Shredded Cheddar Cheese
1 packet
• Finely chop garlic. Thinly slice carrot into half-moons. Thinly slice celery. • Drain sweetcorn and black beans.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, celery and corn, until tender, 6-7 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, Mexican Fiesta spice blend and black beans and cook until fragrant, 1-2 minutes.
• Stir in crushed & sieved tomatoes, vegetable stock powder, the water and brown sugar until combined. Bring to the boil, then reduce heat to medium. • Simmer until slightly reduced, 2-3 minutes. • Remove saucepan from heat. Stir in the butter and season to taste.
• Divide Mexican black bean and veggie soup between bowls. • Sprinkle over shredded Cheddar cheese. • Serve with corn chips. Enjoy!
3279
kJ
Energy (kJ)
35.4
g
Fat
12.1
g
of which saturates
80.1
g
Carbohydrate
17.1
g
of which sugars
29.2
g
Protein
2075
mg
Sodium
