Mexican bean soup with quesedillas

Name: mexican bean soup with quesedillas
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 bag paprika mix; 400 g black beans; 400 g cannellini canned beans; el chipotle pepper in adoboose in pot; 400 g tomato cubes; 150 ml water; 150 g crispy corn; 2 el creme fraiche; 50 g grated 30 cheese; 2 multigrain tortilla wrap

Souped soup of paprika, black beans, cannellini beans, chipotle pepper sauce, tomato cubes, corn and quesadillas.

Ingredients

Kitchen Stuff

1 hand blender with high cup

Directions

Halve the peppers, remove the stem and seeds and cut the flesh into cubes of ½ cm.
Rinse the beans under cold running water and drain well in a colander. Bring them to a boil with the chipotle, the tomato cubes and the water.
Add ⅔ of the pepper cubes and simmer for 10 minutes on low heat. Season the soup with pepper and salt.
In the meantime, mash the corn with the crème fraîche in a high beaker with the hand blender. Season with pepper and salt.
Mix the rest of the pepper cubes with the grated cheese and spread over 1 tortilla.
Cover with the other tortilla and fry both sides over medium heat for 2 minutes in a frying pan without oil or butter.
Cut the quesadilla into points and serve with the soup. Spoon a spoonful of corn cream in each bowl of soup.