Pinto Bean Soup with Mini Pico Quesadillas

Pinto Bean Soup with Mini Pico Quesadillas

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There’s something undeniably comforting about a hearty bowl of soup paired with crispy, cheesy quesadillas. Pinto Bean Soup with Mini Pico Quesadillas brings together the warmth and richness of a flavorful soup and the satisfying crunch of a gooey quesadilla.

It’s a meal that combines the essence of traditional Mexican cuisine with the simplicity of home-cooked goodness. Whether you’re looking for a quick weeknight dinner or a weekend treat to indulge in, this dish is a perfect choice.

But what makes it so special? Let’s dive in.

The Perfect Comfort Food Combination: Soup and Quesadillas

If you’ve ever found yourself searching for the ultimate comfort food, you probably know that it doesn’t get much better than a warm bowl of soup paired with crispy quesadillas.

The warmth of the soup provides a comforting base, while the quesadillas add a delightful crunch and melty cheese filling that’s impossible to resist.

Pinto Bean Soup, with its rich and creamy texture, works beautifully alongside Mini Pico Quesadillas, which are crispy on the outside, loaded with cheese, and bursting with fresh flavors.

This combination evokes feelings of nostalgia for many, as it takes you back to family dinners and casual gatherings where comfort food ruled the table. You can easily customize both dishes based on your preferences, making them as spicy or mild as you like.

But, no matter how you serve it, the combination of beans and cheese with a dash of spice will always hit the spot.

Brief History of Pinto Bean Soup with Mini Pico Quesadillas

Pinto beans are a staple in Mexican cooking, revered for their earthy flavor and versatility. These beans, which are often a reddish-brown with a speckled pattern, are native to the Americas and have been cultivated for thousands of years.

The history of pinto beans in Mexican cuisine dates back to the ancient civilizations of the region, including the Maya and Aztecs, who relied on beans as a primary source of protein.

In Mexico, beans are not just a side dish—they are a cornerstone of the diet. Pinto beans, in particular, are used in a variety of ways, from simple stews to hearty soups like this one.

They are commonly served with rice, tortillas, or as part of larger dishes like burritos, tacos, and enchiladas. In this recipe, pinto beans shine as the base of the soup, bringing a rich, creamy texture that’s perfect for soaking up the flavors of the spices and aromatics.

Gathering Ingredients: 

Before you start cooking, it’s essential to gather all the necessary ingredients. The beauty of this recipe lies in its simplicity, relying on both pantry staples and fresh ingredients.

For the Pinto Bean Soup:

Pinto beans: You can either use dried beans or canned beans. If you’re using dried beans, be sure to soak them overnight for quicker cooking. Canned beans can be used as a time-saver, but make sure to rinse them well to remove excess sodium.

Stock: Use homemade or store-bought stock (chicken or vegetable) for a rich base.

Tomatoes: Fresh plum tomatoes are ideal for roasting, which adds a sweet smokiness to the soup.

Aromatics: Onion and garlic are key to building a savory depth of flavor.

Spices: Mexican oregano, cumin, chipotle in adobo, and freshly cracked black pepper will layer the soup with authentic Mexican flavors.

Fresh cilantro: To garnish the soup and add a fresh, herby finish.

For the Mini Pico Quesadillas:

Corn tortillas: These are the perfect base for your quesadillas, adding a subtle earthy flavor.

Cheese: I recommend using Jack cheese or any cheese that melts well. You can also experiment with cheddar, mozzarella, or even a blend.

Pico de gallo: Freshly made Pico de Gallo will provide a zesty, tangy contrast to the rich cheese.

Bacon (optional): Adds a savory crunch, but you can skip this for a vegetarian version.

Tips for Choosing the Best Beans and Fresh Pico de Gallo Ingredients

The key to making the best Pinto Bean Soup lies in choosing the freshest ingredients possible. For beans, always go for high-quality, dried pinto beans or organic canned beans. If using dried beans, remember to soak them overnight and cook them thoroughly until tender.

For Pico de Gallo, the freshest tomatoes, onions, and cilantro are essential. Make sure the tomatoes are ripe and juicy, as they’ll provide the perfect balance of sweetness and acidity. Don’t forget to pick up fresh limes for a squeeze of tangy freshness in the Pico de Gallo.

Preparing Pinto Bean Soup: Pinto Bean Soup with Mini Pico Quesadillas

If you’re using dried pinto beans, start by soaking them overnight in a large bowl of water. This will help reduce cooking time and make them more tender. After soaking, rinse the beans thoroughly and set them aside. If you’re using canned beans, simply drain and rinse them under cold water.

Now, let’s start cooking the soup. In a large pot, heat some olive oil and sauté finely chopped onion and garlic until they become translucent. The aroma of sautéing garlic and onions is irresistible, and it sets the stage for the delicious flavors to come.

Next, add your spices—Mexican oregano, cumin, and freshly cracked black pepper. Let the spices bloom in the hot oil for a minute or two, stirring constantly. This step helps release the essential oils in the spices, infusing the oil with flavor.

Add your pinto beans (either canned or pre-cooked), stock, and chipotle in adobo. I like to de-seed the chipotle for a milder flavor, but feel free to add the whole pepper if you prefer more heat. Bring the soup to a boil and then reduce to a simmer. Let it cook for 20-30 minutes, or until all the flavors meld together.

Once the soup is cooked, blend it in batches for a smooth, velvety texture. Be sure to let the soup cool slightly before blending to avoid any splattering. Once blended, return the soup to the pot, taste for seasoning, and adjust with salt or more chipotle if desired. Garnish with fresh cilantro before serving.

Making Mini Pico Quesadillas: 

While your soup is simmering away, it’s time to make the quesadillas. Start by heating a skillet over medium heat. If you’re using bacon, cook it in the skillet until crispy, then remove and set aside. Keep a bit of the bacon drippings in the pan for the tortillas—this adds a lovely smoky flavor.

Place your corn tortillas in the skillet and lightly dredge them in the bacon drippings (optional). Top each tortilla with a generous amount of cheese, a spoonful of Pico de Gallo, and crumbled bacon (if using).

Fold the tortilla in half and cook for 1-2 minutes on each side, or until the cheese has melted and the tortilla is golden and crispy.

Once the quesadillas are cooked, slice them into smaller wedges, perfect for dipping into the Pinto Bean Soup.

FAQs

Can I use black beans instead? 

Absolutely! Black beans can be used as a substitute for pinto beans. While the flavor will differ slightly, black beans will still provide a rich, hearty base for the soup. If you prefer a more distinct flavor profile, go for black beans.

How can I make the dish ahead of time for busy nights? 

To save time, you can prepare the soup in advance and store it in the refrigerator for up to 3 days. The flavors actually improve as the soup sits! For the quesadillas, you can assemble them in advance and refrigerate them.

When you’re ready to eat, simply cook the quesadillas on the stove for a few minutes to heat them through and crisp them up.

Can I make the soup without blending it? 

Yes, if you prefer a chunkier texture, you can skip the blending step. Simply leave the soup as is and enjoy the whole beans and tomatoes in their full form. You can even mash some of the beans with a spoon to create a slightly creamy texture without fully pureeing it.