Alex's enfrijolada

Alex’s Enfrijolada

This recipe came together while making black bean soup and realizing I had extra tortillas and cheese on hand. After assembling a quesadilla with provolone and pepper jack, I decided to smother it in the black bean soup and finish with cotija cheese, avocado, and sour cream. Here’s how to make it:

Ingredients

For the Quesadilla:

• Flour tortillas

• Provolone cheese

• Pepper jack cheese

For the Black Bean Soup:

• 2 tablespoons extra virgin olive oil

• 1 large red onion, chopped

• 1 large carrot, peeled and diced

• 2 celery ribs, diced

• 1 jalapeño pepper, deseeded and diced

• 4 garlic cloves, minced

• 2 teaspoons ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon ground coriander

• 1 teaspoon kosher salt

• ⅛ teaspoon cayenne pepper

• 3 (15-ounce) cans low-sodium black beans, drained and rinsed

• 3 cups low-sodium vegetable or chicken broth (add more if needed)

• 1–2 tablespoons fresh lime juice

Optional Toppings:

• Cotija cheese

• Avocado

• Sour cream

• Fresh cilantro

• Red onion

• Extra lime wedges

Directions

1. Make the Black Bean Soup:
   Heat olive oil in a large pot over medium-high heat. Add onion, carrot, celery, and jalapeño; cook 4–5 minutes until softened. Stir in garlic, cumin, oregano, coriander, cayenne, and salt; cook for 1 minute until fragrant. Add black beans and broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Use an immersion blender to partially puree the soup, leaving some texture. Stir in lime juice.

2. Assemble the Quesadilla:
   Place provolone and pepper jack cheese between two flour tortillas. Toast in a skillet over medium heat until the cheese melts and the tortillas are golden.

3. Assemble the Enfrijolada:
   Place the quesadilla on a plate and ladle the black bean soup generously over it. Top with cotija cheese, avocado, sour cream, and any other desired toppings.

Serve immediately and enjoy!