One-Pot Tortilla Soup
with Meatless Farm® Protein, Black Beans and Peppers
Hearty, wholesome and meatless!!! This veggie-friendly dinner doesn't skimp on satisfaction. Protein-packed Meatless Farm® patties, nourishing black beans and wholesome sweet potatoes make a tasty trio in every spoonful.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Meatless Farm®
3 unit
Flour Tortillas
(Contains Gluten)
160 g
Sweet Bell Pepper
1 unit
Lime
7 g
Cilantro
370 mL
Black Beans
370 mL
Crushed Tomatoes
2 tbsp
Mexican Seasoning
170 g
Sweet Potato
1 unit
Vegetable Broth Concentrate
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Core, then cut pepper into 1/2 inch pieces. Peel, then cut sweet potato into 1/2-inch pieces. Roughly chop cilantro. Zest half the lime (whole lime for 4 ppl), then cut into wedges.
Heat a large pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper, then transfer to a plate.
Heat the same pot over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then Meatless Farm® patties. Cook, breaking up patties into bite-sized pieces, until slightly crispy, 4-6 min.
Add sweet potatoes and 2 tsp Mexican Seasoning (dbl for 4 ppl). Cook, stirring often, until fragrant, 1 min. Add beans (including liquid), crushed tomatoes, broth concentrate and 1 1/2 cups water (dbl for 4 ppl). Bring to a boil over high. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until sweet potatoes are tender, 10-12 min. Stir in peppers and lime zest. Season with salt and pepper, to taste.
While soup simmers, cut three tortillas into 1/2-inch x 2-inch strips (use all six tortillas for 4 ppl). Add tortilla strips, remaining Mexican Seasoning and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to coat and arrange in a single layer. Bake in the middle of the oven, tossing halfway through, until edges begin to brown, 5-6 min.
Divide soup between bowls. Sprinkle cilantro and tortilla crisps over top. Squeeze over a lime wedge, if desired.
