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Method
Step 1
Heat the oil in a large heavy-based saucepan over medium-high heat. Add the onion and cook, stirring, for 2 mins or until the onion softens. Add the coriander and cook, stirring, for 30 secs or until fragrant. Add the combined capsicum. Cook, stirring, for a further 3 mins or until capsicum softens.
Step 2
Add the tomato, passata and stock. Bring to the boil. Reduce heat to medium and simmer for 5 mins or until the sauce thickens slightly. Stir in the beans and season.
Step 3
To make the quesadillas, preheat a sandwich press. Place 4 tortillas on a clean work surface. Sprinkle with the cheese and jalapeño, if using. Top with the remaining tortillas. Cook in sandwich press, in batches, for 2 mins or until golden brown. Transfer to a clean work surface. Cut into quarters.
Step 4
Combine the sour cream, lime juice, half the lime zest and half the chives in a small bowl.
Step 5
Ladle soup among serving bowls. Spoon over the sour cream mixture and sprinkle with the remaining lime zest and chives. Serve with the quesadillas.
Serve with lime wedges.
Waste wise
Got leftover sour cream? Use it to make the apple pie cupcakes – they’re filled with a sweet surprise.
Try this Mexican-style capsicum and black bean soup for dinner tonight. Served with cheesy quesadillas, it’s a satisfying meal.
Method
Step 1
Heat the oil in a large heavy-based saucepan over medium-high heat. Add the onion and cook, stirring, for 2 mins or until the onion softens. Add the coriander and cook, stirring, for 30 secs or until fragrant. Add the combined capsicum. Cook, stirring, for a further 3 mins or until capsicum softens.
Step 2
Add the tomato, passata and stock. Bring to the boil. Reduce heat to medium and simmer for 5 mins or until the sauce thickens slightly. Stir in the beans and season.
Step 3
To make the quesadillas, preheat a sandwich press. Place 4 tortillas on a clean work surface. Sprinkle with the cheese and jalapeño, if using. Top with the remaining tortillas. Cook in sandwich press, in batches, for 2 mins or until golden brown. Transfer to a clean work surface. Cut into quarters.
Step 4
Combine the sour cream, lime juice, half the lime zest and half the chives in a small bowl.
Step 5
Ladle soup among serving bowls. Spoon over the sour cream mixture and sprinkle with the remaining lime zest and chives. Serve with the quesadillas.
Serve with lime wedges.
Waste wise
Got leftover sour cream? Use it to make the apple pie cupcakes – they’re filled with a sweet surprise.
