Black Bean Soup

Ingredients (for 4):

• 1 yellow onion
• 1 clove garlic
• 1 red bell pepper
• 1 fresno chili
• 1 1/2 tbsp vegetable oil
• 1 can black beans
• 1/2 cup water
• 1 bay leaf
• 1 cube vegetable bouillon
• 2 oz monterey jack cheese
• 4 corn tortillas
• 1 sm bunch cilantro
• salt and pepper

Preparation:

• Peel and dice onion
• Mince garlic
• Remove seeds and membrane from the bell pepper and finely dice
• Remove seeds and membrane from the fresno chili and finely mince
• Heat 1 tbsp vegetable oil in a medium saucepan over medium-high heat. Add onion, garlic, half of the bell pepper, and fresno chili to the pan and cook until the vegetables being to color and wilt, about 2-4 minutes
• Add black beans with their liquid, bay leaf, bouillon cube, and 1/2 cup water. Mix together well
• Bring soup to a boil, then reduce heat to medium and simmer 15-20 minutes, stirring occasionally
• Shred monterey jack cheese
• Heat a large skillet over medium heat. Add 1/2 tbsp of vegetable oil to the pan and swirl it around. Place two corn tortillas into the pan and sprinkle each evenly with cheese, then place the other two tortillas on top and press down with the back of a spatula. Heat quesadillas for 1-2 minutes on each side until cheese is melted
• Remove bay leaf and use an immersion blender to puree slightly (you want some chunks or whole beans)
• If you are using a regular blender, take half of the soup and blend it until smooth. Mix pureed soup back into the unblended soup
• Season with salt and pepper to taste
• Cut tortillas into quarters
• Rinse cilantro and then chop
• Ladle soup into 2 bowls and garnish with bell pepper, and cilantro
• Serve one full tortilla on the side of each bowl of soup
• Enjoy!