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One-Pot Tortilla Soup

One-Pot Tortilla Soup

with Meatless Farm® Protein, Black Beans and Peppers

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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:VeggieOne Pot
Allergens:Wheat/Blé

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Meatless Farm®

3 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

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
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories780 kcal
Fat34 g
Saturated Fat8 g
Carbohydrate88 g
Sugar17 g
Dietary Fiber20 g
Protein35 g
Cholesterol0 mg
Sodium1870 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

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.

6

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