Beans recipes
20 minutes
Tortilla soup

1. Heat the olive oil in a saucepan over a medium heat and cook the onion until softened. Add the garlic and cumin and cook for 1 minute.
2. Add the tomatoes, tomato paste, chilli, paprika, chipotles, oregano, stock and water. Cover and simmer for 15 minutes.
3. Meanwhile, roast the peppers over a gas flame or in the oven until soft. Break up and add to the soup with the beans. Season to taste.
4. Heat the sunflower oil in a pan. Fry the wraps, one at a time, folding them over as they brown to create a deep-fried wrap. Drain on kitchen paper. Serve with the soup.
Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Lerato Motau