Informations supplémentaires
25 min.
|
870 kcal
|
easy
|
|
Printable version
1. Cook Aromatics
Heat 2 tbsp. oil in a large pot over medium-high. Once hot, add onion and garlic and cook for 2–3 minutes, until tender and fragrant. Drain and rinse black beans in a sieve.
2. Assemble Soup
Add spice blend and crumbled stock cube into pot and cook for 30 seconds. Add black beans, fire-roasted tomatoes and 1½ cups water to pot. Bring to a boil, then reduce heat to medium-low and cook for 15–20 minutes, until thickened slightly. Season to taste with salt and pepper.
3. Fry Tortillas
Meanwhile, slice tortillas into 1/4 inch strips. Heat 2 tbsp. oil in a large skillet over medium-high. Once hot, add tortilla strips and toss to coat with oil. Season to taste with salt and fry until crispy and golden. Remove from skillet and drain on paper towel.
4. Prepare Toppings
Pick and chop cilantro leaves. Cut lime into wedges. Cut avocado in half and remove pit. Slice into 1/4 inch slices and scoop flesh out with a large spoon.
5. Finish and Serve
Portion soup into serving bowls. Top to your preference with each of the following: feta, sour cream, avocado, crispy tortillas and cabbage. Garnish with cilantro and serve with lime wedges squeezed to taste. Enjoy!
405mlFire-Roasted Tomatoes
4unitCorn Tortilla(s)
1unitAvocado(s)
8unitCilantro
1unitLime
100gSliced green cabbage
1unitVegetable Broth Cube(s)
1unitYellow Onion(s)
2unitGarlic Clove(s)
398gBlack Beans
53gSpice Mix (Cumin Powder,Chili Powder,Sour Cream,)
33gFeta Cheese
What you need
Large skillet, Large pot, Sieve
870 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
110g
37%
fat
41g
63%
cholesterol
25mg
8%
fiber
32g
128%
protein
31g
saturated
10g
50%
sodium
980mg
41%
sugar
19g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg