8each100% whole grain soft flour tortillano high fructose corn syrup
3cupscheddar cheesegrated
1cupbroccoliprocessed to bits in a food processor
1canblack beans14.5 oz, rinsed and drained
3Tbspunsalted butter
Instructions
Taco Soup
Combine all ingredients in a medium saucepan. Bring to boiling. Reduce heat, cover, and simmer for 20 minutes.
*Taco Seasoning
Combine all ingredients. Store in a sandwich size zip top bag in freezer. Makes about 1 c. mix.
Broccoli, Cheese, and Bean Quesadillas
Combine broccoli bits, cheese, and beans in a large bowl. Set aside. Heat large skillet over medium heat. Spread a thin layer of butter on one side of one tortilla. Place buttered tortilla, butter side down, in skillet. Add 1 c. filling to tortilla in skillet. Spread a thin layer of butter on second tortilla. Place second tortilla, butter side up, on top of filling in skillet. When bottom tortilla is browned, carefully flip. Cook on second side until filling is melty and bottom tortilla is browned. Remove from skillet. Cut into quarters with pizza cutter. Repeat with remaining tortillas, butter, and filling.
Instant Pot directions for the taco soup
Combine all ingredients in the Instant Pot. Program for manual-high and set for 8 minutes. Soup is done when cook time is up, so either natural release or quick release can be used.