Black Bean Puree Soup with Quesadillas
- Prep Time 0:10
- Cook Time 0:15
- Estimated Cost $13.75
- 13 Comments
This simple soup has all of the bean-y, spicy, onion-y flavors of a hearty vegetarian chili, but the smooth, elegant presentation of a puree soup. We love to use an immersion blender to puree the soup right in the pot (though a food processor or blender will do just fine). Serve the quesadillas alongside to dip into the soup.
- olive oil Pantry
- 1 small white onion, chopped $1
- 2 cloves garlic, minced Pantry
- 2 15-oz. cans black beans, drained and rinsed $3
- 1 small bunch cilantro, chopped, stems reserved and cleaned $1
- 1 small jalapeno, seeded and chopped $0.50
- salt and pepper to taste Pantry
- 1 Roma tomato, seeded and chopped $0.50
- sour cream $1.25 for 8 oz.
- 4 flour tortillas $3 for a package of 8
- 6 oz. cheddar or jack cheese, shredded $3.50
- In a large saucepan, heat 1 tbsp olive oil over medium heat. Add onion and allow to cook for 2-3 minutes, until soft. Add garlic, stir, and allow to cook for another minute.
- Add beans, jalapeno, cilantro stems and 1 cup of water. Stir to combine and cook for 10 minutes uncovered. Puree until smooth using either an immersion blender, a food processor, or a regular blender. Add salt and pepper to taste and thin out using a little water if necessary.
- Keep the soup covered over a low flame to stay warm while you make the quesadillas. To serve, ladle into bowls and garnish with sour cream, cilantro and tomato.
- To make the quesadillas, heat 1 tbsp of olive oil in a medium frying pan over high heat. Sprinkle half of the shredded cheese onto one tortilla and cover with a second tortilla. Fry for 1-2 minutes on each side or until the tortillas are golden brown and the cheese has melted. Repeat with the remaining tortillas and cheese. Cut quesadillas into wedges and serve alongside the soup.