Mexican bean soup with tortillas

1 Heat a large saucepan over a medium-high heat. Spray onion with cooking oil. Add to pan and cook, stirring, for 1 minute.

2 Stir in the capsicum, celery and garlic. Cook, stirring, for 1 minute or until well combined.

3 Sprinkle over taco seasoning and cook, stirring, for 30 seconds or until fragrant. Stir in the tomatoes and stock. Bring to the boil. Reduce heat to medium and cook, stirring occasionally, for about 10 minutes, until slightly thickened.

4 Add beans and cook, stirring occasionally, for a further 5 minutes or until hot. Stir in half the coriander. Taste and season with freshly ground black pepper.

5 Ladle soup into serving bowls. Top with remaining coriander and serve with warm tortillas.