Black Bean Soup with Shrimp Quesadillas

Black Bean Soup with Shrimp Quesadillas
Staff Writer

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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. 

Notes

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Directions

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.

Nutrition

Calories per serving:

272 kcal

Daily value:

14%

Servings:

12
  • Carbohydrate, by difference 30 g
  • Protein 11 g
  • Total lipid (fat) 12 g
  • Vitamin A, IU 810 IU
  • Vitamin A, RAE 17 µg
  • Vitamin C, total ascorbic acid 2 mg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 13 µg
  • Ash 3 g
  • Aspartic acid 1 g
  • Calcium, Ca 33 mg
  • Carotene, beta 140 µg
  • Cholesterol 40 mg
  • Choline, total 26 mg
  • Cryptoxanthin, beta 39 µg
  • Fatty acids, total monounsaturated 4 g
  • Fatty acids, total polyunsaturated 5 g
  • Fatty acids, total saturated 3 g
  • Fiber, total dietary 3 g
  • Folate, DFE 40 µg
  • Folate, food 20 µg
  • Folate, total 32 µg
  • Folic acid 12 µg
  • Glutamic acid 1 g
  • Iron, Fe 2 mg
  • Lutein + zeaxanthin 92 µg
  • Magnesium, Mg 22 mg
  • Niacin 1 mg
  • Phosphorus, P 171 mg
  • Phytosterols 1 mg
  • Potassium, K 725 mg
  • Retinol 3 µg
  • Selenium, Se 9 µg
  • Sodium, Na 1068 mg
  • Starch 9 g
  • Sugars, total 3 g
  • Theobromine 10 mg
  • Tocopherol, delta 1 mg
  • Tocopherol, gamma 3 mg
  • Water 153 g
  • Zinc, Zn 1 mg
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