Meal Inspiration Monday: Black Bean Soup and Quesadillas. Before3pm.com

Many of us have those standby dishes that we can throw together at a moment’s notice.  For me, one of these recipes is black bean soup and quesadillas.

I pretty much always have the ingredients on hand for black bean soup, and it comes together so fast, I can whip it up in no time.

And cheese… well I ALWAYS have cheese in our refrigerator!  

Sometimes my quesadillas are only cheese, but typically I just throw whatever little bits of meat or vegetables I have in the fridge along with the cheese to make them more substantial.

Meal Inspiration Monday: Black Bean Soup and Quesadillas. Before3pm.com

A great trick is to mix all of the ingredients together first in a bowl.  It makes it easier to evenly distribute all of the ingredients before scooping it onto the tortilla.

Meal Inspiration Monday: Black Bean Soup and Quesadillas. Before3pm.com

If I am going to only use cheese, I love provolone.  It has a lot of flavor all on its own and is delicious in a quesadilla!

I hope you give this recipe a try – it is a quick and delicious meal that you can feel good about eating!


Meal Inspiration Monday: Black Bean Soup and Quesadillas. Before3pm.com

Print Recipe
Black Bean Soup
Quick and easy, not to mention healthy!
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 2 16-oz cans black beans, undrained
  • 1 cup reduced sodium chicken broth
  • 1 small onion, chopped
  • 1 teaspoon garlic, minced
  • 1 16-oz jar salsa - thick and chunky
  • 4 teaspoons lime juice
  • 2 teaspoons ground cumin
  • 1/4 teaspoon crushed red pepper optional
  • 1/3 cup plain yogurt optional
  • 1/4 cup fresh cilantro, chopped
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 2 16-oz cans black beans, undrained
  • 1 cup reduced sodium chicken broth
  • 1 small onion, chopped
  • 1 teaspoon garlic, minced
  • 1 16-oz jar salsa - thick and chunky
  • 4 teaspoons lime juice
  • 2 teaspoons ground cumin
  • 1/4 teaspoon crushed red pepper optional
  • 1/3 cup plain yogurt optional
  • 1/4 cup fresh cilantro, chopped
Instructions
  1. Coat large saucepan with cooking spray. Heat over medium-high heat. Add onion and garlic; cook for 4-5 minutes or until onion is tender.
  2. Meanwhile, blend 1 can beans with liquid and chicken broth in blender and blend until smooth.
  3. Add blended bean mixture, remaining beans and liquid, salsa, lime juice, cumin, and crushed red pepper to saucepan with onions and garlic. Bring to boil. Reduce heat and cover.
  4. Cook, stirring occasionally, for 25-30 minutes. Right before serving, stir in all but 2 tablespoons of cilantro into soup.
  5. Serve soup in bowls, garnish with reserved cilantro and yogurt, if desired.
Recipe Notes

When I am in a rush, I dump everything into a pot and use my stick blender to blend it up to my liking.  I cook it for as long as it takes for the quesadillas to be finished.

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Print Recipe
Quesadillas
A recipe is not really needed, but just in case!
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 8 8-inch flour tortillas
  • 2 cups cheese, shredded Best cheese options are cheddar, monterrey jack, colby, or a combination.
  • 1 cup lefttover shredded/diced meat Optional
  • 1 cup sliced mushrooms Optional
  • 1/4 cup bacon crumbles Optional
  • 1/2 cup spinach leaves, chopped Optional
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 8 8-inch flour tortillas
  • 2 cups cheese, shredded Best cheese options are cheddar, monterrey jack, colby, or a combination.
  • 1 cup lefttover shredded/diced meat Optional
  • 1 cup sliced mushrooms Optional
  • 1/4 cup bacon crumbles Optional
  • 1/2 cup spinach leaves, chopped Optional
Instructions
  1. Toss filling ingredients together in a large bowl.
  2. Place one tortilla in a saute pan. Scoop on 1/4 of the filling. Top with another flour tortilla.
  3. Cook over medium heat until bottom tortilla is toasted. Carefully flip to other side. (You can flip the quesadilla onto a plate and then slide it into the pan if it is difficult to flip with a pancake turner).
  4. After both sides are toasted and cheese has melted, slide onto a plate.
  5. Wait 3-5 minutes and then cut into wedges with food-safe scissors.
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