Black Bean Soup with Shrimp Quesadillas



For the soup

  • 1/2 Pound  black turtle beans
  • slices bacon, chopped
  • cloves garlic, chopped
  • small onion, chopped
  • stalk celery
  • carrot, diced
  • 8 Cups  chicken stock
  • 1/2 Tablespoon  ground cumin
  • 1/4 Cup  chopped coriander, or 1 tablespoon dried
  • 1/2 Tablespoon  cayenne pepper
  • 1 Tablespoon  coarse salt
  • 2 Tablespoons  butter

For the shrimp quesadilla

  • 1 Pound  medium shrimp, peeled
  • eggs
  • 1 Tablespoon  salt
  • 1 Teaspoon  ground pepper
  • 1/2 Cup  shredded jalapeno jack cheese
  • Twelve  6-inch flour or corn tortillas

The black bean soup goes hand in hand with the shrimp quesadilles, and they both complement each other perfectly. I like dipping the quesadillas in my soup — the spicy cheese is offset by the subtle flavors of the soup. 


For the soup

Place the black beans in a large pot. Cover with water and allow to soak for 8 hours or overnight. Drain and reserve beans.

In a soup pot, render the bacon over low heat. Add the garlic, onion, celery, and carrots to a pot. Sauté over low heat, stirring for 3 minutes or until onion is wilted. Add the black beans and chicken stock to pot. Cover and cook for about 1 ½ hours, or until the beans are tender. Add more chicken stock if necessary to cover the beans with the liquid. Add the cumin, coriander, cayenne pepper and salt. Stir until combined.

Add the butter and whisk until ingredients are combined.

For the shrimp quesadilla

Finely chop the shrimp. Add the eggs, salt and pepper and mix in shrimp. Fold in the cheese. Mix until all of the ingredients are combined. Reserve.

Using a 1 ½ inch cookie cutter, cut the tortillas into small rounds. Place half of the tortilla rounds on a board or platter and spoon 1 tablespoon of the shrimp mixture on each of the tortillas. Top with remaining tortilla rounds. Place in the refrigerator for 30 minutes.

Lightly oil a frying pan. Cook the quesadillas over low heat, turning until they’re crisp and golden on both sides. Using a slotted spatula, remove the quesadilla from pan and drain on paper towels.


To read more about David and his restaurants, visit his website and his Facebook page. 


Calories per serving:

412 calories

Dietary restrictions:

High Fiber

Daily value:



  • Fat 185g 285%
  • Carbs 530g 177%
  • Saturated 68g 338%
  • Fiber 62g 248%
  • Trans 3g
  • Sugars 59g
  • Monounsaturated 72g
  • Polyunsaturated 29g
  • Protein 298g 597%
  • Cholesterol 1,403mg 468%
  • Sodium 23,218mg 967%
  • Calcium 2,997mg 300%
  • Magnesium 949mg 237%
  • Potassium 9,256mg 264%
  • Iron 58mg 323%
  • Zinc 29mg 191%
  • Phosphorus 4,502mg 643%
  • Vitamin A 1,275µg 142%
  • Vitamin C 23mg 39%
  • Thiamin (B1) 5mg 335%
  • Riboflavin (B2) 4mg 231%
  • Niacin (B3) 61mg 307%
  • Vitamin B6 3mg 147%
  • Folic Acid (B9) 1,784µg 446%
  • Vitamin B12 2µg 41%
  • Vitamin D 4µg 1%
  • Vitamin E 11mg 53%
  • Vitamin K 67µg 83%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...