Dinner can be cheap and cheerful with this flavoursome family recipe.
Ingredients
- 1 tablespoon Alfa One rice bran oil
- 1 medium red onion, finely chopped
- 2 garlic cloves, crushed
- 1 medium red capsicum, chopped
- 2 teaspoons Mexican chilli powder
- 1 cup tomato pasta sauce
- 850ml can tomato juice
- 2 tablespoons lime juice
- 4 flour tortillas, cut into 2cm pieces
- Rice bran oil, for shallow frying
- 1/3 cup fresh coriander sprigs
Method
- Step 1Heat oil in a frying pan over medium-low heat. Add onion, garlic and capsicum. Cook, stirring, for 5 to 6 minutes or until onion has softened. Add chilli powder. Cook, stirring, for 30 seconds or until fragrant. Transfer to a bowl. Cool for 10 minutes.
- Step 2Process onion mixture and pasta sauce until smooth. Transfer to a large bowl. Add tomato juice and lime juice. Season with salt and pepper. Cover with plastic wrap. Refrigerate for 2 hours.
- Step 3Heat oil in a large frying pan over medium-high heat. Cook tortilla pieces, in batches, for 30 seconds or until golden and crisp. Using a slotted spoon, transfer to a large plate lined with paper towel to drain.
- Step 4Divide half the tortillas between bowls. Ladle over soup. Serve sprinkled with coriander and remaining tortillas.
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
1394 kj
Energy
14.9g
Fat Total
3.4g
Saturated Fat
4.1g
Fibre
7.1g
Protein
1234mg
Sodium
40.1g
Carbs (total)
All nutrition values are per serve
Notes
You could serve soup with a dollop of sour cream.
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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