Cheesy Black Bean Quesadillas with Jalapeno Cilantro Sauce

Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Servings: 4
Best Season: Suitable throughout the year
Dietary: Nut Free, Vegetarian
Description

Crispy, cheesy black bean quesadilla with a sweet and spicy jalapeno cilantro dipping sauce, garnished with a spoonful of pico de gallo.

Ingredients
    Creamy Jalapeno Sauce
  • 1/2 cup mayo
  • 1/2 cup Greek yogurt
  • 2 tablespoons pickled jalapeños
  • 1/2 tablespoon pickled jalapeno juice
  • 1 fresh jalapeno, seeds and ribs removed
  • 1/3 cup fresh cilantro
  • 1 teaspoon honey
  • 1/2 teaspoon salt
    • Crispy Black Bean Tacos
  • 3 tablespoon olive oil, divided
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon fine salt
  • 1/8 teaspoon cayenne pepper
  • 15 ounces canned Black beans, drained and rinsed well
  • 8 large flour tortillas
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded gouda cheese
  • Fresh cilantro, lime wedges, and pico de gallo, for garnish
Instructions
    Blend the Creamy Jalapeno Sauce
  1. 1

    Add all of the ingredients for the creamy jalapeno sauce to a blender. Blend the ingredients on high speed until the sauce is smooth and no large chunks of jalapeno or cilantro remain.

  2. 2

    Use a silicone spatula to transfer the sauce to a bowl. Store the sauce in the refrigerator until you’re ready to eat.

    3. Prepare the Black Bean Filling
  3. 3

    Heat a large skillet over medium-low heat. Drizzle ½ tablespoon of olive oil into the frying pan and add the chopped yellow onions. Saute the onions, stirring frequently, until the onions are softened and translucent in color. About 7-8 minutes. 

  4. 4

    Add the minced garlic to the skillet and stir to incorporate them into the onions. Sprinkle the chili powder, cumin, dried oregano, cayenne pepper, and salt into the skillet and stir to coat the onion in the spices. Continue to cook the onions, stirring occasionally, until the spices are very fragrant and toasted. About 2 minutes.

  5. 5

    Stir the drained black beans into the sauteed onions and turn the heat under the skillet to low. Heat until the beans are warmed through, about 3 minutes. Set the frying pan aside.

    6. Build and Fry the Quesadillas
  6. 6

    To assemble the quesadillas, spread 2-3 tablespoons of the black bean and onion mix onto one half of a tortilla. Sprinkle 2 tablespoons of the shredded cheddar and 1 tablespoon of the shredded gouda over the black bean mixture. Fold the tortilla in half to enclose the quesadilla and press down gently to seal it. Set aside and repeat with the remaining tortillas and filling.

  7. 7

    Place a clean, heavy bottomed skillet over medium-high heat. Heat the pan for 3-4 minutes and then drizzle in about 1 teaspoon of olive oil where you’ll place the quesadilla. Place one to two of the assembled quesadillas into the pan. 

  8. 8

    Fry the quesadilla for 3 minutes on the first side. Use a large spatula to carefully flip the quesadillas to the second side. Fry for an additional 3 minutes. Remove from the pan and set aside.

  9. 9

    Add additional oil, if needed, and repeat with the remaining quesadillas. 

  10. 10

    Garnish the crispy black bean quesadillas with fresh cilantro, lime wedges, and a spoonful of pico de gallo. Serve the quesadillas with a side of the jalapeno cilantro sauce for dipping. Enjoy!

Read it online: https://lauralovestocook.com/recipes/cheesy-black-bean-quesadillas-with-jalapeno-cilantro-sauce/