Place black bean soup in a large pot or saucepan, add water based on desired consistency and stir.
Bring soup to a boil, reduce to a simmer, cover and heat for 5 minutes while making the quesadillas.
Place half of the tortillas face down on a clean flat surface.
Sprinkle each tortilla with 3 tablespoons of cheddar cheese, followed by a layer of arugula, some roasted chicken, roasted peppers, and red onion and, finally, 3 tablespoons of more cheese. Cover with another tortilla and press to set the ingredients firmly
Place a large sauté pan or skillet over medium heat (you can cook in 2 pans to speed up the cooking process).*
Using a spatula, slide one or two tortillas into the pan (depending on size of your pan) and press down on top of each one to ensure they hold together. Cook for 3 minutes or until bottom tortilla is slightly golden and the bottom layer of cheese is melted. Flip quesadilla, press down again with the spatula and cook for an additional 3 minutes, or until bottom is golden.
Slide quesadilla onto a cooling rack or cutting board and continue cooking the remaining quesadillas. When the quesadillas are done, cut each one into wedges
Remove cover from the pot, ladle soup into bowls or mugs and garnish with a dollop of sour cream, a little roasted corn salsa, some pickled jalapeño.
Serve quesadillas alongside the soup with pico de gallo and crema on the side.
If you know you're going to be in a hurry the night you make this meal, you can assemble the quesadillas in advance, stack them on a plate, cover & refrigerate until right before you make dinner.
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