My favorite recipes are the ones I’m able to create from ingredients I have on hand. Today I made a light, flavorful black bean soup with mini garlic mozzarella quesadillas. It was delicious! Dutch’s reaction when he ate these quesadillas were, “WOW!” 😂 Hashtag true story from my little picky eater. Even my husband gobbled up an entire bowl. And did you know that black beans are packed full of protein with about 15g per serving? A healthy choice too. 💪🏻
Black Bean Soup (3 Servings)
1 Small Red Onion Chopped
1 1/2 Tsp Minced Garlic
2 Celery Ribs Chopped
2 Tsp Chicken Bouillon Paste
2 (15 oz.) Cans Black Beans, Drained and Rinsed
1 1/2 C Salsa
1 1/2 C Water
1/2 Tsp Salt
1/2 Tsp Cumin
1/2 Tsp Lemon Juice
Optional: 1 Tbsp Cornstarch
Optional Toppings: Sliced Avocado, Shredded Cheese, Sour Cream
Combine onion, garlic, celery, bouillon, beans, salsa, water, salt, and cumin in food processer and blend until smooth. Bring soup to a boil over the stove, turn the heat down to low and let simmer for 15-20 minutes. If you want the consistency thicker mix cornstarch in 1 1/2 Tbsp of water until absorbed. Add to soup. Add lemon juice. Stir and cook until thickened. Top with avocado, shredded cheese and sour cream. Also, if thickened to the right consistency this recipe would make a great appetizer dip.
Garlic Mozzarella Quesadillas (3)
3 (6 inch) flour tortillas
3 Mozzarella Slices (I used string cheese)
1 1/2 Tbsp Butter
1/4 Tsp Garlic Powder
1/2 Tsp Dried Parsley
Melt butter in skillet coating the pan, sprinkle garlic powder and parsley on top. Place quesadillas in butter, coating both sides. Reduce heat to medium low and cover. Cook until cheese is melted and both sides are golden brown. For Dutch, I cut his into bite size pieces so he could dip them in the soup. He loved it!
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This recipe was inspired by Najwa’s (Panera Bread) Black Bean Soup from Food.com.
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