25 minutes or less

What You’ll Need:

1 Tbsp olive oil

3 cloves garlic, minced

1 small red onion, minced

1 sweet bell pepper, diced

4 c veggie broth

3 cans black beans, drained & rinsed

1/2 tsp black pepper

1 bay leaf

1 1/2 Tbsp cumin

1 1/2 tsp sea salt

1 Tbsp oregano

1/2 tsp paprika

1/4 tsp turmeric

1/2 (12oz) jar salsa, any variety

Optional Toppings:

cilantro, chopped

1 jalapeno, sliced thin

For the quesadillas:

3-4 grain free/gluten free tortillas

3-4 ounces cheddar cheese, shredded

Sauté onion and garlic with olive oil in a soup pot until aromatic. Add bell pepper and cook an additional 2 minutes.

Add spices, 2 cans of beans, broth and salsa. Bring to a boil.

Lower to a simmer, cook an additional 10 minutes.

Meanwhile, Turn on oven broiler & prep quesadillas;

Arrange tortillas on a cookie sheet. Top each with 1-2 Tbsp cheddar.

Remove soup from heat. Pulse using an immersion blender (or transfer to a blender or food processor) to desired consistency. Stir in remaining can of beans.

Pop quesadillas onto the top oven rack for 3 minutes. Remove from oven and fold tortillas in half.

Top soup with desired fixings, and serve one quesadilla with each bowl. ENJOY!

Serves 3