Mexican bean soup with crispy feta tortillas

• vegetable oil↗1 tbsp tbsp
• onion↗1

  chopped

• chipotle paste↗1 heaped tbsp tbsp
• carton passata↗500g g
• vegetable stock↗500ml ml
• can kidney beans↗400g g

  drained and rinsed

• can black beans↗400g g

  drained and rinsed

• feta↗200g g
• garlic cloves↗2

  crushed

• flour tortillas↗4 large or 8 small
• small pack coriander

  roughly chopped, to serve

Step-by-step instructions

1. 1

   Heat the oil in a large pan and cook the onion over a medium heat for 10 mins to soften. Stir in the chipotle paste, passata, stock and all the beans. Season, bring to the boil, then gently simmer for 5 mins.

2. 2

   Meanwhile, in a bowl crumble the feta and mix with the garlic. Divide between the tortillas, spreading over one half of each, then sprinkle over a little pepper. Fold the uncovered side over and press down. Heat a dry frying pan and cook the tortillas on both sides for a couple of mins until the feta has melted and the tortillas are crisp.

3. 3

   Divide the soup between bowls, scatter with coriander and serve with the tortillas.