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hand dipping a quesadilla into a bowl of black bean soup.
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Easy Black Bean Soup {with Mushroom Quesadillas}

Pair this easy black bean soup with a toasted mushroom quesadilla for a great comfort food lunch or dinner combination.
Course Main Dish
Cuisine American
Keyword easy meals
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 servings

Equipment

  • medium stockpot
  • large sautee pan
  • spatula
  • ladle
  • immersion blender

Ingredients

Easy Black Bean Soup

  • 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

Instructions

Easy Black Bean Soup

  • Open and strain the black beans.
    2 15-ounce black beans
  • Add the broth, seasonings, and beans to a pot.
    2 cups beef broth, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon chili powder
  • Cover and simmer for 15 minutes.
  • Use an immersion blender to mix the soup to your desired creaminess.

Mushroom Quesadillas

  • Dice the onions.
    1 small onion
  • Add 1 tablespoon of butter to a medium pan, then add the mushrooms and onions. Cook for 5-8 minutes.
    2 tablespoon butter, 8 ounces sliced white mushrooms
  • Remove the mushroom mixture and put it in a bowl.
  • Clean out the pan then spread some melted butter on the bottom. Add two tortillas to the pan (half in and half out over the side).
    2 burrito style tortillas
  • Layer each tortilla with half the shredded cheese, the mushrooms, then more cheese.
    1 cup shredded swiss cheese
  • Close the other half of the tortilla over the top and brush with butter.
    2 tablespoon butter
  • Cook over medium/high heat for 5 minutes.
  • Flip and cook for another 2-3 minutes, or until cheese is melted.
  • Split the soup into two bowls and serve each soup with a quesadilla. Enjoy!

Notes

Tips for making this recipe:

  • If you don't have an immersion blender, you can ladle a cup of the soup into a blender and blend until smooth. Add back into the pot.
  • I like to use melted butter to brush the pan and the top of the quesadilla, but you can use olive oil too.
  • Don't turn the heat on to the pan for the quesadilla until you've built it.