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Black Bean Quesadillas with Cilantro-Lime Greens & Chipotle Sauce

Crispy black bean and cheese quesadillas topped with sour cream, Isabel Street Heat Chipotle Sauce and local greens, tossed in a zesty cilantro-lime vinaigrette.
Time: 30-35 min
This dish is Gluten-Free & Vegetarian

Whether you’re vegetarian or just staying true to “Meatless Monday”, these filling quesadillas will not disappoint! Traditionally using only one tortilla folded in half with cheese, quesadillas have come a long ways: adding fillings and another tortilla on top. This simple dish pays homage to several local products we love: hydroponic greens from Urban Organics and Isabel Street Heat’s smokey chipotle sauce.

Ingredients
Black beans
Corn tortillas
Urban Organics Rosé Blend
Lime
Shallot
Cilantro
Garlic
Mozzarella cheese
Chipotle pepper sauce
Featured Ingredient Partners:
chipotle pepper sauce: Isabel Street Heat - St. Paul, MN
urban organics rose blend: Urban Organics
corn tortillas: La perla - Minneapolis, MN

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Sauté “To jump”. To fry in a small amount of fat at high heat.
Comal
A griddle, traditionally made of cast iron, that is used in Latin America to cook tortillas (and various other foods).

What you need

Large sauté pan

Medium mixing bowl

Medium sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Mince or grate garlic. Tear cilantro leaves and stems. Remove and discard peel from shallot; then small dice. Zest lime, then juice. Remove black beans from can, strain and rinse.

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Step 2: COOK BEANS

Heat 1 Tbsp. oil in medium sauté pan over medium heat. Once hot, add half shallot to hot pan and sauté for 2-3 min until softened; add garlic and sauté another 1-2 min. Stir in black beans with 2 Tbsp. water and a pinch of salt and pepper. Bring to a simmer and cook 4-5 min until water has evaporated and beans have no liquid remaining. Set aside.

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Step 3: MAKE VINAIGRETTE

In a medium mixing bowl, combine 3 Tbsp. oil, 2 Tbsp. lime juice, remaining shallot, half cilantro, 1 tsp. lime zest and a pinch of salt and pepper. Stir until incorporated.

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Step 4: TOSS GREENS

Add greens to vinaigrette and toss until incorporated. Set aside until ready to serve.

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Step 5: MAKE QUESADILLAS

Heat 1 tsp oil in large sauté pan or comal over medium heat. While pan heats up, divide black beans between 4 tortillas; top with mozzarella cheese and place another tortilla on top, making 4 quesadillas. Carefully transfer as many quesadillas as you can to hot pan, cook pressing slightly with a spatula for 2-3 min until golden brown. Flip and cook another 2-3 min on the other side. Remove from pan, transfer to plate and repeat process until all quesadillas are cooked.

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Step 6: PLATE YOUR DISH

Divide quesadillas between two plates. Top with cilantro-lime greens, a dollop of sour cream and a few drops of chipotle sauce. Garnish with remaining cilantro. Enjoy!