Pinto Bean Soup with Mini Pico Quesadillas
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Servings
2
-
Calories
327 kcal
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Course
Main Course
-
Cuisine
Mexican, Vegetarian
Pinto Bean Soup with Mini Pico Quesadillas
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Crispy, cheesy quesadillas dipped in a freshly made Pinto Bean Soup? Sold!
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Ingredients
For the Pinto Bean Soup:
- 1 can pinto beans (15 oz. size, drained and rinsed)
- 1/2 small onion
- 2 garlic cloves
- 2 plum tomatoes
- 2 cups stock
- 1 teaspoon Mexican oregano
- 1/4 teaspoon cumin (optional)
- 1 chipotle in adobo
- 1/2 teaspoon salt
- freshly cracked black pepper
- olive oil
For the mini quesadillas:
- Pico de Gallo
- 1/2 cup cheese (I used Jack)
- 2 lices bacon (optional)
- 3-4 corn tortillas
Instructions
- I usually start by rinsing and de-stemming the tomatoes, then roasting them in the oven (400F). I also put 2 slices of bacon in the oven but you can consider that optional. The bacon will need around 20 minutes to fully cook. I usually just leave the tomatoes in until I need them.
- Roughly chop 1/2 small onion and get it sweating in some oil over medium heat along with 2 whole, peeled garlic cloves. I used a medium-sized soup pot for this recipe. Once the onion is starting to brown we'll add: 1 teaspoon Mexican oregano, 1/4 teaspoon cumin (optional), 1/2 teaspoon salt, and some freshly cracked black pepper. I like giving these spices direct contact with the heat for a minute or so, stirring regularly. Add the remaining ingredients: 1 can pinto beans (drained and rinsed), 2 cups stock, and 1 chipotle in adobo. I usually de-seed the chipotle but that is optional.
- Bring this mixture up to temp and add it all to a blender along with the roasted tomatoes. Give it a whirl but be sure to use caution when blending hot liquids! Add it back to the soup pot and give a final taste for seasoning. I added another generous pinch of salt to this batch, but keep in mind the exact salt level will depend on which stock you're using. I used this homemade chicken stock.
- Once you're happy with the soup you can start building the mini quesadillas. I started by adding a smidge of the bacon drippings to a large skillet over medium heat and dredging the corn tortillas in it. This step will help the tortillas crisp up more readily but you can consider it optional. Each tortilla gets cheese, Pico de Gallo, and cooked bacon. Once the tortillas are warm you can fold them in half and cook each side for 1-2 minutes or until light brown spots are forming on the underside. Here's my awesome Pico de Gallo recipe.
- Once the mini quesadillas are done it's chow time! I garnished the soup with Crema, cilantro, and a few drops of hot sauce. Enjoy!
Nutrition Information
Show Details
Calories
327kcal
(16%)
Carbohydrates
26g
(9%)
Protein
13g
(26%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.03g
Cholesterol
43mg
(14%)
Sodium
934mg
(39%)
Potassium
352mg
(10%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
827IU
(17%)
Vitamin C
11mg
(12%)
Calcium
267mg
(27%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 26g | 9% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 43mg | 14% |
| Sodium | 934mg | 39% |
| Potassium | 352mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 827IU | 17% |
| Vitamin C | 11mg | 12% |
| Calcium | 267mg | 27% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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