Quick black bean soup and veggie quesadillas
2 15-ounce black beans strained and rinsed 2 cups beef broth 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon chili powder Mushroom Quesadillas 8 ounces sliced white mushrooms 1 small onion diced 1 cup shredded swiss cheese 2 tablespoon butter 1 tablespoon, melted 2 burrito style tortillas
This creamy black bean soup with veggie quesadilla dippers is an easy and hearty meatless meal.
Add the beef broth, seasonings, and rinsed black beans to a pot.
Cover and let simmer for 15 minutes.
Use an immersion blender to cream the soup to the desired consistancy.
Add butter, mushrooms and diced onions to a pan.
Sautee over medium heat until mushrooms are soft & onions are cooked. Remove from pan.
Butter the pan, then add 2 tortillas, half in & half hanging over the edges.
Use half the cheese to layer the two tortillas.
Divide the mushroom mixture between the two tortillas.
Add the rest of the cheese to the top of both tortillas.
Fold the top over the filling & brush with butter. Cook for 5 min, flip and cook for 2 min more.
Divide the soup into two bowls and serve with the quesadillas for dipping.