Cheesy Chipotle Black Bean Quesadillas with Caramelized Onion & Carrot Salad

ingredients

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  • 4 Flour Tortillas
  • 1 15-Ounce Can Black Beans
  • 1 Yellow Onion
  • 3 oz Radishes
  • ¾ lb Carrots
  • 2 tsps Chipotle Chile Paste
  • 2 oz Monterey Jack Cheese
  • ¼ cup Sour Cream
  • ½ oz Grated Cotija Cheese Or Queso Blanco

 

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1.Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Grate the monterey jack cheese on the large side of a box grater. Peel the carrots; quarter lengthwise, then cut crosswise into 1-inch pieces. Halve the radishes lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the sliced radishes and green tops of the scallions.

 

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2.In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the beans, sliced white bottoms of the scallions, 1/2 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

 

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3.While the filling cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the carrot pieces; season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until softened. Transfer to the bowl of sliced radishes and green tops of the scallions. Drizzle with olive oil and season with salt and pepper. Stir to combine. Wipe out the pan.

 

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4.Place the tortillas on a work surface. Sprinkle the grated monterey jack cheese onto 1 half of each tortilla. Top with the cooked filling; season with salt and pepper. Fold each tortilla in half over the filing. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, add the quesadillas; cook 2 to 3 minutes per side, or until browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. When cool enough to handle, carefully halve each quesadilla.

 

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5.While the quesadillas cook, season the sour cream with salt and pepper. Serve the cooked quesadillas with the salad and seasoned sour cream on the side. Garnish the salad with the cotija cheese. Enjoy!

 

These crispy quesadillas are loaded with melty cheese and a duo of saucy black beans and caramelized onion, which get delicious smoky flavor from chipotle chile paste.

 

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