Vegetable Quesadilla

with Black Bean Soup

Vegetarian

A big bowl of soup and quesadilla wedges ranks high on our list of comfort foods. One Potato’s hearty black bean soup is exquisitely flavorful — even more so when topped with our homemade corn salsa and fresh sour cream. Given how much kids love quesadillas, we’ve included a variety of accompaniments to ensure that everyone can build theirs to their liking.

Ingredients

Black bean soup (Black turtle beans, coconut milk,, sweet onions, garlic, olive oil, toasted cumin, coriander seed, aromatic spices, chipotle en adobo)

Flour tortillas

Roasted peppers

Shredded white cheddar

Arugula

Roasted eggplant

Sliced red onion

Sour cream

Roasted corn salsa (Sweet Mexican corn, fire-roasted piquillo peppers, red onions, cilantro, Thai basil, fresh lime juice, salt, and extra-virgin olive oil)

Pickled jalapenos

Pick de gallo (tomatoes, red onions, jalapenos, lime juice, salt, extra-virgin olive oil)

Getting Your Kids Involved:

Have your child sprinkle the cheese on the tortillas!

Encouraging Picky Eaters:

Kids like to dip their food. Cut the quesadilla into small triangles and let your child dip them into the black bean soup. Watch those triangles disappear!

What You Need

Vegetable or Canola Oil

Instructions

1Cook Soup

Add the black bean soup in a large pot or saucepan and add water based on desired consistency.

Bring soup to a boil, reduce to a simmer, cover and heat for 5 minutes while making the quesadillas.

2Assemble Quesadillas

Lay half of the tortillas on a flat surface. Top the tortillas with the peppers. Then sprinkle half of the shredded white cheddar, the arugula, the eggplant, and the red onion. Finish with the remaining cheddar. Place a second tortilla on top and press firmly to set the ingredients.

3Cook Quesadillas

Lightly glaze a large sauté pan or skillet with oil and place 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.

4Serve & Enjoy!!

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 the rest of the sour cream on the side. Enjoy!

Tips

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, and cover and refrigerate until right before you make dinner.

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