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CYNDISINGER
Mexican bean soup with quesedillas
Souped soup of paprika, black beans, cannellini beans, chipotle pepper sauce, tomato cubes, corn and quesadillas.
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Ingredients
Directions
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Halve the peppers, remove the stem and seeds and cut the flesh into cubes of ½ cm.
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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.
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Add ⅔ of the pepper cubes and simmer for 10 minutes on low heat. Season the soup with pepper and salt.
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In the meantime, mash the corn with the crème fraîche in a high beaker with the hand blender. Season with pepper and salt.
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Mix the rest of the pepper cubes with the grated cheese and spread over 1 tortilla.
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Cover with the other tortilla and fry both sides over medium heat for 2 minutes in a frying pan without oil or butter.
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Cut the quesadilla into points and serve with the soup. Spoon a spoonful of corn cream in each bowl of soup.
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Nutrition
670Calories
Sodium37% DV880mg
Fat28% DV18g
Protein76% DV38g
Carbs25% DV75g
Fiber112% DV28g
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