Black Bean Soup with Three Cheese Quesadillas

Black Bean Soup

with Three Cheese Quesadillas

25 MIN
$18.99 2 Servings
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From the Test Kitchen

This delicious soup is packed with bold flavors thanks to a blend of Mexican-style spices and our zesty tomatillo sauce that we're adding to a hearty mix of black beans, onion, poblano pepper, and chicken broth. A side of cheesy, golden brown quesadillas is ideal for dipping as you go.
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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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fresh
ingredients
Black Bean Soup with Three Cheese Quesadillas
Title
  • 1 15.5-Oz Can Black Beans
  • 1 Yellow Onion
  • 1 Lime
  • 2 Scallions
  • 1 cup Chicken Bone Broth
  • 1 Poblano Pepper
  • ¼ cup Sour Cream
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 4 Flour Tortillas
  • 2 oz Smoked Gouda Cheese
  • ⅓ cup Tomatillo-Poblano Sauce
  • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the gouda on the large side of a box grater. Quarter the lime. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.

Start the soup
2 Start the soup

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion, sliced white bottoms of the scallions, and diced pepper; season with salt, pepper, and the spice blend. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

Finish the soup
3 Finish the soup

Add the tomatillo sauce (carefully, as the liquid may splatter) and black beans (including the liquid). Cook, stirring occasionally and mashing the beans with the back of a spoon (or potato masher), 1 to 2 minutes, or until thickened. Add the broth and 1/2 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to low and simmer 3 to 4 minutes, or until slightly thickened. Turn off the heat.

Make the quesadillas & serve your dish
4 Make the quesadillas & serve your dish

Meanwhile, place the tortillas on a work surface. Top one half of each tortilla with the grated gouda and cheddar and monterey jack; season with salt and pepper. Fold the tortillas in half over the filling. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. When cool enough to handle, carefully halve each quesadilla. Serve the soup garnished with the sliced green tops of the scallions and lime sour cream. Serve the quesadillas and remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the gouda on the large side of a box grater. Quarter the lime. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.

2 Start the soup

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion, sliced white bottoms of the scallions, and diced pepper; season with salt, pepper, and the spice blend. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

Start the soup
Finish the soup
3 Finish the soup

Add the tomatillo sauce (carefully, as the liquid may splatter) and black beans (including the liquid). Cook, stirring occasionally and mashing the beans with the back of a spoon (or potato masher), 1 to 2 minutes, or until thickened. Add the broth and 1/2 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to low and simmer 3 to 4 minutes, or until slightly thickened. Turn off the heat.

4 Make the quesadillas & serve your dish

Meanwhile, place the tortillas on a work surface. Top one half of each tortilla with the grated gouda and cheddar and monterey jack; season with salt and pepper. Fold the tortillas in half over the filling. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. When cool enough to handle, carefully halve each quesadilla. Serve the soup garnished with the sliced green tops of the scallions and lime sour cream. Serve the quesadillas and remaining lime wedges on the side. Enjoy!

Make the quesadillas & serve your dish
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