• 1 tbsp vegetable oil
  • 50g spring onions, trimmed and sliced
  • 2 cloves of garlic, finely chopped
  • 1 red chilli, finely chopped
  • 1 tsp chipotle flakes
  • 780g carton chopped tomatoes
  • 410g tin mixed pulses in water, rinsed and drained
  • 325g tin sweetcorn in water, drained
  • 200g tortilla chips, half of them crushed
  • 2 limes, one juiced, one cut into wedges
  • 80ml half-fat crème fraîche


  1. 1

    Heat the oil in a large deep pan and cook the spring onion over a high heat for 5 minutes, adding in the garlic, chilli and chipotle flakes for the last minute.

  2. 2

    Add the tomatoes, mixed pulses, sweetcorn and 600ml water and bring to the boil. Stir in the crushed tortilla chips and cook over a medium heat for 10 minutes.

  3. 3

    Squeeze in the juice of 1 lime and season with freshly ground black pepper. Serve in bowls with a spoonful of crème fraîche, the remaining tortilla chips, a wedge of lime and more freshly ground black pepper.

Nutritional Details

Each serving provides
  • Energy 1976kj 472kcal 24%
  • Fat 19.6g 28%
  • Saturates 4.7g 24%
  • Sugars 13.5g 15%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 456kj/109kcal

Each serving provides

53.9g carbohydrate 12.9g fibre 13.6g protein

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