Chili-Spiced Bean & Cheese Quesadillas
with black bean 'pico de gallo' salad
Black beans work double duty in this recipe – as a creamy refried filling for the quesadillas and for adding pops of flavour in a fresh pico de gallo!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Haricots noirs
6 pièce(s)
Tortillas de farine
(Contient Blé, Sulfites Peut contenir Noix, Oeuf, Lait, Sésame, Soya)
¾ tasse(s)
Mozzarella, râpée
(Contient Lait)
1 pièce(s)
Oignon rouge
28 g
Jeunes épinards
1 pièce(s)
Tomate
7 g
Coriandre
1 pièce(s)
Crème sure
(Contient Lait)
1 pièce(s)
Lime
11 g
Mélange d’épices chili-cumin
(Peut contenir Triticale, Noix, Blé, Arachides, Sulfites, Soya, Moutarde, Lait, Sésame)
½ tasse(s)
Salsa de tomates
(Peut contenir Moutarde, Blé, Sésame, Crustacés, Oeuf, Sulfites, Poisson, Lait, Soya, Noix, Gluten)
Pas inclus dans votre livraison
3 cs
Huile*
0.13 cc
Poivre*
0.13 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- Finely chop cilantro.
- Cut tomato into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Juice lime.
- Drain and rinse beans.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
- When the pan is hot, add three-quarters of the onions and three-quarters of the beans. Cook for 2-5 min, stirring occasionally, until beans soften.
- To the pan with beans, add 2 tsp (4 tsp) Chili-Cumin Spice Blend and 1/4 cup (1/2 cup) water. Season with salt.
- Reduce heat to medium-low. Cook for 2-3 min, mashing beans roughly with a spoon, until liquid is absorbed. Season with salt and pepper.
- Remove the pan from heat.
- Meanwhile, prepare a parchment-lined baking sheet. Drizzle 2 tsp (4 tsp) oil over parchment.
- Arrange tortillas on a clean surface. Spread bean filling evenly over one side of each tortilla.
- Sprinkle cheese over filling. Fold tortillas in half to enclose filling, pressing lightly to flatten.*
- On the prepared baking sheet, arrange assembled quesadillas. Drizzle 2 tsp (4 tsp) oil over top.
- Bake on the middle rack of the oven for 4-6 min, until cheese melts. Carefully flip quesadillas.
- Continue to bake for 3-6 min, until crisp and golden.
- Meanwhile, to a medium bowl, add spinach, tomatoes, cilantro, lime juice, remaining Chili-Cumin Spice Blend, remaining beans, remaining onions and 2 tsp (4 tsp) oil. Season with salt and pepper, then stir to combine.
- Cut quesadillas into wedges.
- Serve quesadillas with pico de gallo salad alongside.
- Serve sour cream and salsa on the side for dipping.
- Enjoy!