- 4 corn tortillas (leave them out overnight to harden before baking)
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 1 potato, about 250g, finely chopped
- 1 garlic clove, crushed
- 1 tsp ground cumin
- ½ to 1 red chilli, to taste, deseeded and finely chopped
- 3 x 400g cans black beans, drained and rinsed
- 1 hot vegetable stock
- sour cream and guacamole, to serve
1. Preheat oven to 200°C. Brush tortillas with some of the oil and cut into wedges. Arrange in a single layer on baking trays; sprinkle with plenty of salt. Bake for 6 to 8 minutes or until crisp and golden. Set aside to cool (They will crisp up further.)
2. Meanwhile, heat the remaining oil in a large pan and gently fry the onion and potato for 10 minutes until soft. Add the garlic, cumin and most of the chilli and fry for 30 seconds. Stir through the beans and stock, bring to the boil and simmer for 5 minutes.
3. Carefully blend soup until fairly smooth but retaining some texture. Return soup to the pan, check the seasoning and reheat if needed.
4. Divide soup among four warmed bowls and top with some sour cream, guacamole and remaining chilli. Serve with the tortillas.
EACH SERVING 1 720kJ, 16g protein, 10g fat (0,9g saturated), 58g carbohydrate (6g sugars), 13g fibre.