Black Bean Soup with Fajita-stuffed Quesadillas

Black Bean Soup
from Real Simple

1 cup jarred tomato salsa
2 15 1/2-oz cans black beans, drained and rinsed
2 cups chicken broth
sour cream, salsa, cilantro for garnish

Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes. Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer 15 minutes. Cool slightly, then spoon half the soup into a food processor or blender and puree. Return the pureed soup to the saucepan and heat through. Serve with sour cream, salsa, chips, etc. Makes 4 generous servings.


Fajita-stuffed Quesadillas
My twist on a recipe from The Pioneer Woman Cooks

1. Prepare fajita style beef or chicken and vegetables as directed on seasoning packet.
2. Grate at least 3 cups of your favorite cheese. I used a Jack and Cheddar marble blend.
3. Pan fry 10 tortillas in butter until lightly browned on both sides and remove to a plate. I recommend making at least 11 so you can eat one.
4. On cookie sheets, assemble quesadillas.
5. Bake in 375 degree oven for approx. 10 minutes- cheese should be bubbling.
6. Quarter the quesadillas using a pizza cutter.
7. Serve with salsa, sour cream, and fresh squeezed lime.