Black Bean Soup with Shrimp Quesadillas

Black Bean Soup with Shrimp Quesadillas
Staff Writer


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:

390 calories

Dietary restrictions:

High Fiber

Daily value:



  • Fat 14g 21%
  • Carbs 44g 15%
  • Saturated 5g 23%
  • Fiber 5g 21%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 6g
  • Polyunsaturated 2g
  • Protein 24g 47%
  • Cholesterol 111mg 37%
  • Sodium 1,900mg 79%
  • Calcium 213mg 21%
  • Magnesium 78mg 19%
  • Potassium 767mg 22%
  • Iron 5mg 27%
  • Zinc 2mg 15%
  • Phosphorus 349mg 50%
  • Vitamin A 92µg 10%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 0mg 28%
  • Riboflavin (B2) 0mg 18%
  • Niacin (B3) 5mg 26%
  • Vitamin B6 0mg 12%
  • Folic Acid (B9) 147µg 37%
  • Vitamin B12 0µg 3%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 5µg 7%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.