This is another one of those recipes where I actually use a West African product to re-create a Mexican style dish.
It is super easy, very tasty and filling, so can be served as a main course. I serve it here in our cafe with my fresh hand pressed tortilla's but you can use store bought, I recommend using the ones from La Tortilleria as they will give the best flavour .
There are 2 versions to this recipe, the one I serve here in the cafe or the super, speedy version.
1 x jar of Enchilada Sauce
2 cups of cooked pinto beans
1/2 cup fresh, finely chopped brown onion
2 whole avocado
1/4 cup of finely chopped coriander
Hot salsa as a side (optional)
8 tortillas, approximately 2 per person. You can also serve some extras warmed on the side.
small amount of coconut or olive oil for frying
1. Empty the whole jar of Enchilada Sauce into a large saucepan with 6 cups of water on a low heat.
2. Add the cooked pinto beans and bring to a gentle simmer. Taste and add a little more water if the flavour is too strong for you.
3. While your soup is heating, chop onions and coriander, cut the lime into quarters and place into small bowls to serve.
4. Cut your avocados in half, leaving the skin on score into small squares (1/2 an avocado per person)
5. Cut each tortilla into 8 triangles, heat the oil in a shallow pan and fry the tortilla pieces in small batches until crispy. Placing them onto absorbent paper as they are done.
6. Time to assemble and serve. Ladle the tomato bean mix evenly into 4 bowls, drop or arrange the tortilla chips into the soup, scoop out half an avocado into the soup and sprinkle with a little coriander.
7. Serve the bowls of soup with a bowl of fresh onion, coriander and lime and extra fresh warmed tortillas if you are using them plus some hot salsa.