Spicy Bean Soup

For 4 persons you need:

  • 100g

    cooked black beans (or 1 can of kidney beans)

  • 1 can

    of white beans

  • 1 can

    of corn, drained

  • 2

    red onions, diced

  • 1 each

    red and yellow pepper, diced

  • 1 each

    red and green chili pepper, sliced

  • 2 jars

    of Antica Cantina Taco Sauce mild or hot

  • 2 jars

    of Antica Cantina Fajita Seasoning Mix

  • 2 tbsp

    tomato paste

  • some

    Salt, Pepper

  • 1 bunch

    parsley, coarsely chopped

  • 1 bag

    of Antica Cantina Soft Flour Tortillas

  • 2 tbsp


  • 100 g

    grated cheese

Preparation, approx. 30 minutes

The soup: Fry the onions in a pot, add the peppers and chilies and let them stew for about 5 minutes. Then add the beans, corn, chilies, taco sauce and tomato paste. Pour in the vegetable stock until the soup is not too thick and let everything simmer for about 30 minutes. Add the parsley on top and serve this delicious soup with the quesesadillas.

Quesadillas: Put some oil in a pan. Spread grated cheese on one half of a tortilla and fold the other half over it. Fry the tortillas on both sides until crispy

You need one of each: