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One-Pot Tortilla Soup
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One-Pot Tortilla Soup

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.

Tags:
Veggie
One Pot
Allergens:
Gluten

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories780 kcal
Fat34 g
Saturated Fat8 g
Carbohydrate88 g
Sugar17 g
Dietary Fiber20 g
Protein35 g
Cholesterol0 mg
Sodium1870 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet

Instructions

Prep
1

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.

Cook peppers
2

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.

Cook Meatless Farm® protein
3

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.

Make soup
4

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.

Make tortilla crisps
5

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.

Finish and serve
6

Divide soup between bowls. Sprinkle cilantro and tortilla crisps over top. Squeeze over a lime wedge, if desired.

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