Let's go to Tripp's, again!

I have been craving Spinach, Mushroom and Cheddar Quesadillas that I get at Tripps. It's in North Carolina, though, so I couldn't go get them! I thought the quesadilla would pair well with soup, so I used my 2 other favorite quesadilla ingredients, which can be found here, and made them into a soup.

Spinach, Mushroom and Cheddar Quesadillas

&

Sweet Potato and Black Bean Soup

Quesadillas:

4 cups of baby spinach

8 oz. white mushrooms, sliced

4 oz. 75% light cabot white cheddar (Trader Joes)

4 flour tortillas

salt and pepper

Heat a large nonstick skillet over medium-high heat. Wilt spinach for 5 minutes, then spoon into a colander in the sink. Add mushrooms to the same skillet, cook for 5 minutes until softened and the moisture is cooked out. Add to the colander with the spinach.

Shred the cheese.

Add a tortilla to the quesadilla, top with 1/4 of the cheese, then half the spinach and mushrooms, 1/4 more of the cheese, then a tortilla. Cook over medium heat for 3-4 minutes per side.

Soup:

1 large sweet potato, peeled and sliced

1/2 red onion, finely chopped

2 cloves of garlic, minced

1 jalapeno, minced

4 cups chicken stock

1 can black beans

salt and pepper

1 tsp. chili powder

1 tsp. cumin

Sour Cream

Steam potato for 10 minutes until softened.

While potato is steaming, add onion, garlic, and jalapeno to a soup pot. Sautee over medium heat for 5 minutes. Add steamted potato, and mash with a potato masher. Add stock, black beans, and spices. Taste and adjust seasonings. Bring to a boil, reduce and simmer for 10 minutes.

Serve with sour cream.