Spicy Mexican Bean Soup

Serves: 4 - 6 | Prep Time: 10 mins | Cooking Time: 20 mins

Diego's GoMEX® Enchilada Kit
Diego's GoMEX® Enchilada Kit


  • Oil for deep frying

  • 2 tbsp vegetable oil

  • 1 brown onion - diced

  • 1 tbsp crushed garlic

  • 1 red capsicum - seeds removed and diced

  • 800g tinned black beans

  • 100g crumbed feta

  • 1 avocado

  • coriander to garnish

Tip: Try making a basket with the tortilla's by warming tortillas in the microwave and pushing them into a muffin tray. Bake at 160 degrees until golden brown and crisp.


  1. Preheat deep fryer or pot of oil on the stove to 180 degrees.
  2. Cut tortilla's into thin strips and deep fry for 3-4 mins or until golden brown, drain off excess oil on a paper towel.
  3. Heat a medium size pot on the stove, add oil, add onions and garlic and cook until translucent.
  4. Add capsicum and cook for 2 mins, turn down heat low.
  5. Add enchilada sauce and vegetable stock, bring to the boil and simmer for 5 mins.
  6. Drain black beans and add to soup, bring back to the simmer for 2 mins.
  7. Spoon soup into serving dishes and garnish with crumbled fetta, avocado and coriander leaves.