Bean Soup with Sour Cream and Cheese Tortillas

Ingredients

• 2 onions
• 2 Garlic cloves
• 2 tbsp oil
• 1 tsp cumin
• 1 bay leaf
• 400 g chili beans (2 cans)
• 1.5 l vegetable broth (instant)
• 200 g kidney beans (1 can)
• 2 tbsp chopped coriander leaves
• 1 small red chili pepper
• 150 g Sour cream
• 125 ml sherry
• 200 g mozzarella
• 200 g tomatoes
• 2 tbsp drained jalapeño strips (from jar)
• 2 Spring Onions
• Salt
• pepper (ground)
• 4 wheat tortillas

Instructions

1. 1.

   Peel the onions and garlic. Dice the onions and mince the garlic. Heat the oil in a large pot and sauté the onions until translucent, stirring constantly. Add cumin and garlic and cook briefly. Add bay leaf, beans, and vegetable broth; bring to a boil. Cover and simmer over medium heat for about 20 minutes, stirring occasionally.

2. 2.

   Drain the kidney beans well. Slice the chili pepper lengthwise, remove seeds, and dice finely.

3. 3.

   Mix chili, coriander, and sour cream together.

4. 4.

   Add sherry to the bean soup, remove the bay leaf, and puree the soup. Cover and cook over medium heat for 15 minutes, stirring occasionally.

5. 5.

   Dice the mozzarella. Wash, halve, deseed, and dice the tomatoes. Trim and wash the spring onions; slice the white and light green parts into thin rings.

6. 6.

   Add kidney beans to the soup and season with salt and pepper; keep warm.

7. 7.

   Combine mozzarella, tomatoes, jalapeño strips, and spring onions. Heat a non-stick pan without oil and place one tortilla in it. Spread half of the cheese-tomato mixture on the tortilla, leaving a 1 cm border. Place another tortilla on top and press lightly. Cook until the bottom is browned.

8. 8.

   Flip the quesadilla onto a plate and bake further until the cheese melts. Keep warm in the oven. Bake another quesadilla. Cut each quesadilla into six pieces. Serve the soup with coriander cream and the quesadillas.