Pinto Bean Soup with Mini Pico Quesadillas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming pinto bean soup with chipotle depth served alongside crispy quesadilla strips for dipping. The combination of smooth soup and crunchy, cheesy quesadillas is irresistible.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 can pinto beans (15 oz. size, drained and rinsed)
- 1/2 small onion
- 2 garlic cloves
- 2 plum tomatoes
- 2 cups stock
- 1 teaspoon Mexican oregano
- 1/4 teaspoon cumin (optional)
- 1 chipotle in adobo
- 1/2 teaspoon salt
- freshly cracked black pepper
- olive oil
- Pico de Gallo
- 1/2 cup cheese (I used Jack)
- 2 slices bacon (optional)
- 3-4 corn tortillas
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 1679mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1037mg
- Calcium
- 398mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1679MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.