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.
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.
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.
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!
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