This easy Mexican-inspired recipe is a great hotpot-cum-hearty soup, enhanced by the gentle heat of green chillies.
Serves 4
Ready in 40 minutes
1. Heat the oil in a large saucepan and cook the onion, garlic and chilli for 4-5 minutes until just softened. Add the cumin and cook for a further minute. Add the bay leaves, tomato purée, beans and stock. Bring to the boil, then simmer gently for 25 minutes.
2. Spoon half the mixture into a bowl, then mash what's left in the pan with a potato masher. Stir the whole bean mixture back into the pan and season. Stir in the coriander and spoon into four bowls. Top each one with a handful of tortillas and scatter with cheese. Pop under a hot grill until the cheese is just melted. Garnish with extra coriander.
© delicious. magazine
Try a ripe 'n' fruity red – an inexpensive Californian Zinfandel should fit the bill.
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