There’s something incredibly comforting about the combination of black bean soup and cheese quesadillas. On those nights when I’m craving something warm, filling, and incredibly easy to whip up, this pairing is my go-to. The earthy, rich flavors of the black bean soup are complemented perfectly by the gooey, cheesy goodness of the quesadillas. It’s a meal that not only satisfies but also brings a bit of joy to the table—whether you’re cooking for yourself, your family, or even hosting friends.
One of the things I love about this meal is how quick it is to prepare. With a few pantry staples and some simple ingredients, you can have dinner on the table in no time. Plus, both the soup and the quesadillas offer plenty of room for customization, making it easy to adjust the recipes to your taste or to what you have on hand. And the best part? There are usually plenty of leftovers, which means you’re set for lunch the next day too.
Black Bean Soup & Cheese Quesadillas Recipes
Let’s start with the heart of the meal: the black bean soup. This recipe is packed with flavor and incredibly simple to make. Once the soup is simmering, you can move on to the cheese quesadillas, which come together in just minutes.
Black Bean Soup Recipe
Ingredients:
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (optional for spice)
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth (or chicken broth)
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Instructions:
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it starts to soften, about 5 minutes. Stir in the garlic, cumin, smoked paprika, and chili powder (if using). Cook for another minute until the spices are fragrant.
- Simmer the Soup: Add the black beans, diced tomatoes (with their juice), and vegetable broth. Stir to combine. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, allowing the flavors to meld together.
- Blend (Optional): For a smoother texture, you can use an immersion blender to partially blend the soup right in the pot, or transfer about half of the soup to a blender, blend until smooth, and return it to the pot. I like to leave some whole beans for texture.
- Season and Serve: Stir in the lime juice and season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with chopped cilantro. Serve hot with a wedge of lime on the side.
Variations:
- Spicy Black Bean Soup: Add a chopped jalapeño with the onions, or increase the amount of chili powder for an extra kick.
- Smoky Flavor: Enhance the smoky flavor by adding a chipotle pepper in adobo sauce during the simmering process.
- Make-Ahead Tip: This soup tastes even better the next day, making it perfect for meal prep. Store it in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Cheese Quesadillas Recipe
Ingredients:
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 tablespoon butter or oil (for cooking)
- Optional fillings: sautéed onions, bell peppers, black beans, cooked chicken, etc.
Instructions:
- Prep the Quesadillas: Lay out the tortillas on a flat surface. Sprinkle half of each tortilla with about ½ cup of shredded cheese. If using additional fillings, layer them on top of the cheese.
- Cook the Quesadillas: Heat a large skillet over medium heat and add a small amount of butter or oil. Place a tortilla in the skillet, cheese side up, and fold the tortilla in half over the filling. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
- Cut and Serve: Remove the quesadilla from the skillet and cut it into wedges. Serve hot with your favorite toppings like salsa, guacamole, or sour cream.
Variations:
- Cheese Options: Try using pepper jack for a spicy kick, or mix in some crumbled feta or goat cheese for a tangy flavor.
- Vegetarian Fillings: Add sautéed spinach, mushrooms, or zucchini for a veggie-packed quesadilla.
- Cooking Methods: If you’re making a large batch, you can bake the quesadillas on a sheet pan in a 375°F oven for about 10 minutes, flipping halfway through.
Serving Suggestions
When it comes to serving black bean soup and cheese quesadillas, presentation can elevate the meal from casual to something a bit more special. Here are a few ideas to make your meal visually appealing and even more delicious.
Plating:
- Serve the black bean soup in a deep bowl with a sprinkle of fresh cilantro and a lime wedge on the side. Place the quesadilla wedges neatly on a plate next to the bowl.
- For a more interactive meal, serve the soup in smaller bowls with quesadilla wedges arranged around the bowl on a large platter.
Garnishes:
- For the Soup: Sour cream or a dollop of Greek yogurt adds a nice creaminess. Avocado slices or a handful of chopped green onions can also be great additions.
- For the Quesadillas: Salsa and guacamole are classic choices, but you can also try a drizzle of hot sauce or a side of pico de gallo.
Side Dishes:
- A simple green salad with a tangy vinaigrette pairs well with the richness of the soup and quesadillas.
- Rice and Beans: Serve with a side of Mexican rice or even a small serving of refried beans for a more filling meal.
Tips and Variations
Dietary Adaptations:
- Vegan: For the soup, use vegetable broth and skip the sour cream garnish. For the quesadillas, opt for a plant-based cheese and add fillings like sautéed mushrooms or vegan chorizo.
- Gluten-Free: Use corn tortillas instead of flour for the quesadillas. Ensure that any store-bought broth is gluten-free, or make your own at home.
Kid-Friendly Ideas:
- Keep the quesadillas simple with just cheese or add mild fillings like cooked chicken or mild beans.
- Serve the soup with a dollop of plain yogurt instead of sour cream, which tends to be more kid-friendly. You can also blend the soup completely smooth to avoid any “lumps” that picky eaters might object to.
Leftovers:
- Storing: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Quesadillas can be stored in the fridge for 2 days, but are best when fresh.
- Reheating: Reheat the soup in a pot on the stove or in the microwave. Quesadillas can be reheated in a skillet over low heat to crisp them up again.
Recipe Cards
Black Bean Soup
Servings: 4 | Prep Time: 10 minutes | Cook Time: 30 minutes
Ingredients:
- 2 cans black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (optional)
- 1 can diced tomatoes
- 4 cups vegetable broth
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Instructions:
- Sauté onion and garlic in olive oil until soft.
- Add spices, black beans, diced tomatoes, and broth.
- Simmer for 20-25 minutes.
- Blend for desired consistency.
- Stir in lime juice and season to taste.
- Garnish with cilantro and serve.
Cheese Quesadillas
Servings: 4 | Prep Time: 5 minutes | Cook Time: 10 minutes
Ingredients:
- 4 large flour tortillas
- 2 cups shredded cheese
- 1 tablespoon butter or oil
Instructions:
- Sprinkle cheese on half of each tortilla.
- Fold tortillas in half over the cheese.
- Cook in a skillet until golden brown and cheese is melted.
- Cut into wedges and serve.
FAQs
1. Can I make the black bean soup in a slow cooker?
Yes, you can! Simply sauté the onions and garlic with spices, then transfer them to the slow cooker along with the beans, tomatoes, and broth. Cook on low for 6-8 hours or on high for 3-4 hours.
2. How can I add more protein to this meal?
For the soup, consider adding cooked chicken, turkey, or beef. You can also add a can of pinto beans for extra protein. For the quesadillas, you can include shredded chicken or black beans along with the cheese.