I can’t believe how draining it has been to say goodbye to a whole bunch of friends from Canberra as we prepare for the big move to Sydney. On Monday night, I said goodbye to my wonderful netball team. This is a bunch of girls that I have been playing with on and off for almost 10 years! The ‘off’ part being when I was off giving birth the babies/recovering from giving birth.
It’s kinda nice that I got to play with them again until 24 weeks pregnant {well, technically I only played to 23 weeks this time around, but that’s only because we have a bye next week}.
After the game, the lovely ladies took me out for dinner to say fare well. The Ducks Nuts okay’ed our sports attire and we rocked up in good spirits {although a little sweaty}. All I felt like was a big steak – I always do when I am pregnant, but lots of the other girls opted for something with ‘duck’ in it.
Although Amy is a vegetarian, so she went with the pumpkin salad – which did look delicious. She mentioned that she would keep in touch via reading my blog. I let her know that I had a good vegetarian recipe coming up for her {and all the lovely readers who follow on from ‘Meatless Monday’.
We are big fans of Mexican flavours in our household. And I love that the Mexican cuisine is so easy to make vegetarian without feeling like you’re missing out on eating meat {in fact, sometimes my husband doesn’t realise that the dinner is vegetarian…and that’s a big win}.
MEXICAN SOUP WITH CHEESY TORTILLAS
1 onion
2 cloves of garlic
1 tsp coriander
1 tsp cumin
1 tsp smoked paprika
1 tsp dried oregano
1/4 tsp cinnamon
400 grams of red kidney beans
400 grams of tinned tomatoes
3 tsp tobasco sauce
20 grams of coriander
1 avocado
50 grams of cheese
4 tortillas
100 grams of sour cream
2 tbsp of olive oil
Finely chop the onion and the garlic. Heat 2 tbsp of olive oil in a large saucepan and cook the onion, garlic, coriander {the spice, the roots, the stems and the leaves}, cumin, paprika, oregano and cinnamon for 5 minutes of until softened.
Drain and wash the beans. Add to the pan with the diced tomatoes, tobasco sauce, 250ml of water and a little salt. Bring to the boil and then simmer, covered, for 15 minutes.
Remove the soup from the heat and blend using a stick blender until smooth.
Place a tortilla on a sandwich press and top with grated cheese. Top with another tortilla and grill until the cheese has melted and the tortilla is crispy.
Top the soup with avocado, sour cream and serve with the tortilla chips.
If you’re a big fan of Mexican flavours, you can check out some of my most popular Mexican recipes below:
Mexican Pulled Pork as a ‘one-pot-wonder’
Mexican chicken breasts with lime quinoa
Mexican pulled chicken and blood orange salsa
Vegetarian Mexican ‘one-pot-wonder’
Do you love Mexican food? When making guacamole, how many avocados do you use? We currently mash through one avocado per person. And I like to make my guac really limey so it definitely keeps if there is any leftovers for a snack the next day. If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
