Chipotle Black Bean Quesadillas with Homemade Tomato Salsa

A hearty, protein-packed veggie quesadilla that's so filling, you won't miss the meat! Black beans and veggies are wrapped up in a golden tortilla shell, then served with chipotle sauce for dipping and a homemade salsa for freshness.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 450°F. Start the recipe when the oven is ready. Drain and rinse beans. Peel, then cut half the onion into 1/4-inch pieces. Cut remaining onion into 1/4-inch slices. Cut pepper into 1/4-inch slices. Cut tomato into 1/2-inch pieces.Roughly chop cilantro.

Step 2

In a large non-stick pan, heat 1 tbsp oil (double for 4 portions) over medium-high heat. When the pan is hot, add peppers and sliced onions. Season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 min. Add Chili-Cumin Spice Blend. Cook, stirring often, for 30 sec, until fragrant.

Step 3

To the pan, add two-thirds of the beans and 1/4 cup water (double for 4 portions).Bring to boil over high. Once boiling, reduce heat to medium-low. Roughly mash beans with a potato masher. Cook, stirring occasionally, for 2-3 min, until liquid is absorbed. Remove the pan from heat.

Step 4

On a parchment-lined baking sheet, arrange tortillas in a single layer. Divide filling over half of each tortilla. Sprinkle with cheese, then fold each tortilla closed over filling. Place another baking sheet over quesadillas. (NOTE: 4 portions, cook quesadillas in 2 batches, prepping the second batch while the first is baking in the oven.)

Step 5

Bake on the middle rack of the oven for 4-6 min, until cheese melts. Remove the top baking sheet from quesadillas. Brush tops of quesadillas with 2 tsp oil (2 tsp oil per batch for 4 portions). Continue to bake for 4-6 min, until golden and crisp. Meanwhile, in a small bowl, whisk together sour cream, chipotle ancho sauce and 1 tbsp water (double for 4 portions) until smooth.

Step 6

To a medium bowl, add remaining beans, diced onions, tomatoes, cilantro, vinegar and 1 tbsp oil (double for 4 portions). Season with salt and pepper, then toss to combine. Cut quesadillas into wedges. Serve quesadillas with salsa alongside and chipotle crema for dipping. Enjoy!

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