One of our favorite dinners tonight - black bean soup with cheese quesadillas.  I buy mirapoux from Trader Joe's.  Mirapoux is just a fancy name for the combo of celery, onion, and carrot.  They have a plastic container with 1 cup of each vegi already diced nice and small.  Dump the whole container of vegis in a pot with some butter and add 4 cloves (or cubes of the Dorat garlic - look on my list of must haves in a kitchen) and 2 teaspoons of ground cumin.  Let it all cook and get slightly brown.  Once your pot of vegis have hit that point, but in 3 cans of black beans.  I slightly drain them and I like the low sodium version as well.  Then add in 2 teaspoons of red wine vinegar, 1/2 a box of chicken stock (again low sodium), ground pepper and kosher salt. I let them all simmer on low for about10 minutes.  Then shoosh it with the hand blender until it is the consistency you like.  You can add the rest of the box of stock if you want.

See the cubes of garlic in there?

It is good when you start to see the brown stuff on the bottom of the pan.  Once you add the beans, all this good caramelized stuff comes off the bottom and into the soup.

Shoosh with your hand blender.

Our kids like to add some cheese to the soup also.  Then make sure to dip the quesadilla into the soup.  YUMMY!!

The quesadillas are easy.  Our son made these. I like the fat free tortillas (be careful here.....these can be loaded with fat if you can't find the fat free ones.).  Just put a tortilla in a non-stick pan on medium heat.  Put finely shredded cheese on the tortilla, put the other one on top and put a lid on the pan - to trap the heat.  It doesn't take long to get gooey and yummy.