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Vegetarian, Meal soups and plant based

Spicy red bean soup with grilled cheese tortillas

Spicy red bean soup is a vegetarian dish for 4 people, ready in 45 minutes, very easy to make, at €1.50 per serving. It combines red beans, bell peppers, and warm spices, served with grilled cheese tortillas. The key is mashing part of the beans to thicken the soup and letting it rest before serving.

A spicy red bean soup with bell peppers and gentle spices, with grilled cheese tortillas, a little taste of Mexico on the plate.

Spicy red bean soup with grilled cheese tortillas
Total time
45 min
Difficulty
Very easy
Cost per person
€1.50
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This soup has the texture of a mellow chili, thick and comforting, with soft bell pepper pieces and beans that still hold a bit of bite. Cumin and smoked paprika bring a round warmth rather than a sharp one, and the pinch of chili powder stays in the background. It's the kind of dish that warms you up without overwhelming kids' taste buds.

It fits a weeknight in fall or winter, when you need something hot on the table without spending hours in the kitchen. The grilled cheese tortillas turn the soup into a full meal, perfect for dipping or eating on the side, and kids usually love that part just as much as the soup itself.

The ingredients

4 people

Pantry

  • Canned red kidney beansoften in the pantry 480 g
  • Crushed tomatoesoften in the pantry 400 g
  • Vegetable brothoften in the pantry 50 cl
  • Ground cuminoften in the pantry 1 tsp
  • Smoked paprikaoften in the pantry 1 tsp
  • Chili powderoften in the pantry 1 pinch
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Red bell peppers 2
  • Onion 1
  • Garlic 2 cloves

Bakery

  • Wheat tortillas 4

Dairy

  • Shredded Swiss cheese 120 g

Allergens Gluten, Lactose

The step by step recipe

  1. Dice the bell peppers and onion into small pieces and mince the garlic.

    Remove the seeds from the peppers completely, they add heat and mess with the texture.

  2. Cook them in the olive oil with the cumin, paprika, and chili powder. 8 min

    Stir so the spices coat the vegetables without burning.

  3. Add the tomatoes, rinsed beans, and broth, then let it simmer. 25 min

    Mash about a quarter of the beans to thicken the soup.

  4. Fill half of each tortilla with Swiss cheese and fold them into half moons.

    Don't overfill them, the cheese will spill out.

  5. Dry fry the quesadillas in a hot pan until golden and serve them alongside the soup, salted and peppered. 6 min

    Press down with a spatula so they brown evenly.

Our tips to get it right

  • Rinse canned beans well under cold water, this removes the thick canning liquid that can give the soup a muddy taste.
  • If the soup looks too thin at the end of cooking, simmer uncovered a few more minutes rather than adding flour.
  • Make the quesadillas right before serving, they lose their crunch if they sit around too long.

The variations

  • Swap the cheese for a sharper melting cheese like Gruyère, it gives the tortillas a stronger flavor.
  • For more heat, double the pinch of chili powder or add a few drops of hot sauce to each bowl.
  • To save time, use pre sliced bell pepper strips from the produce section and skip dicing them yourself.

What to serve it with

  • An avocado and corn salad
  • Plain white rice
  • Plain yogurt to cool things down

Storage

The soup keeps for 3 days in the fridge in a sealed container and freezes well for up to 2 months. Reheat it gently, adding a splash of water if it has thickened, and make the tortillas fresh right before serving.

Questions about this dish

Can you use dried beans instead of canned red beans?

Yes, but soak them overnight and cook them for about 45 minutes before adding them to the soup. Canned beans stay more practical for a weeknight meal.

Can you make this soup ahead of time?

Yes, the soup actually tastes even better reheated the next day once the spices have had time to settle. Just make the quesadillas at the last minute so they stay crisp.

How do you make this soup milder for young kids?

Skip the pinch of chili powder and cut back slightly on the smoked paprika, the cumin alone still gives plenty of flavor. You can also blend part of the soup for a smoother texture.

Can you bake the quesadillas instead of pan frying them?

Yes, place the filled tortillas on a baking sheet and bake them for 8 to 10 minutes at 200 degrees, flipping halfway through. They turn out slightly less crisp than pan fried but it's handy for a bigger batch.

How long does it take to make a spicy red bean soup with grilled cheese tortillas?

Count 45 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a spicy red bean soup with grilled cheese tortillas?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a spicy red bean soup with grilled cheese tortillas cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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