Black Bean Soup in Quesadilla Bowl

Ingredients

• ½ small sweet onion, diced
• 5 cloves garlic, minced
• ¼ cup Roasted Hatch Green Chile
  

  From our farm

  Roasted Hatch Chile (Frozen)

  $80.00

  Add Roasted Hatch Chile (Frozen) to cart
• 1 chayote squash, finely diced
• 1 can fire roasted tomatoes
• 1 cup vegetable broth
• 1 tablespoon Mexican oregano
• 1 teaspoon smoked paprika
• 2 ears of corn, blackened in a dry cast iron skillet
• 1 can salt-free black beans, not drained
• Shredded Chihuahua cheese, to taste
• 2 whole wheat tortillas
• Optional Toppings
• Reserved blackened corn
• Avocado
• Sour cream
• Fresh cilantro
• Tortilla strips
• Crunchy Hatch Green Chile

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add diced onion, minced garlic, and chayote squash. Cook, stirring occasionally, until vegetables are tender, about 5 minutes.
2. Stir in black beans with their liquid, vegetable broth, Roasted Hatch Green Chile, fire roasted tomatoes, Mexican oregano, and smoked paprika. Reduce heat to low and simmer for 25 minutes.
3. To thicken the soup, use an immersion blender to partially puree the soup directly in the pot — just a few pulses to thicken without fully blending. Alternatively, carefully transfer 2 to 3 cups of soup to a blender, blend until smooth, and stir back into the pot.
4. Stir in fresh cilantro and a squeeze of lime juice. Taste and adjust seasoning as needed.
5. While the soup simmers, dry-fry the corn ears directly in a cast iron skillet over high heat, turning occasionally, until deeply blackened and charred on all sides. Cut the kernels off the cob and set aside, reserving some for topping.
6. To make the tortilla bowls, sprinkle shredded Chihuahua cheese over one tortilla and place the second tortilla on top. Press into an oven-safe bowl form and bake at 375°F until golden and toasted, pressing the center down a few times as needed to maintain the bowl shape. Allow to cool in the form before filling.
7. Fill each toasted tortilla bowl with soup and top with reserved blackened corn, avocado, sour cream, fresh cilantro, tortilla strips, and crunchy Hatch Green Chile. Serve immediately.