Taco Soup and Broccoli, Cheese, and Bean Quesadilla
Servings : 4
Ingredients
Taco Soup
- 1 can green chiles 4 oz.
- 1 can Diced Tomatoes 14.5 oz.
- 2 cups vegetable broth
- 1 cup frozen corn
- 1 bag frozen diced bell peppers 10 oz.
- 1 Tbsp homemade taco seasoning see below
- 1 tsp salt
*Taco Seasoning
- 1/3 cup Chili Powder
- 1/3 cup cumin
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp oregano
- 1 tsp paprika
- 1 Tbsp salt
- 1 tsp pepper
Broccoli, Cheese, and Bean Quesadillas
- 8 each 100% whole grain soft flour tortilla no high fructose corn syrup
- 3 cups cheddar cheese grated
- 1 cup broccoli processed to bits in a food processor
- 1 can black beans 14.5 oz, rinsed and drained
- 3 Tbsp unsalted 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.