Ancho-Honey Black Bean Quesadillas with Veggie Rice & Creamy Cilantro Sauce

Ancho-Honey Black Bean Quesadillas

with Veggie Rice & Creamy Cilantro Sauce

Group Created with Sketch. 30 min
Vegetarian i
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 720 Cals/serving

For easy cooking, you’ll bake these quesadillas—filled with hearty black beans, onion, and melty monterey jack cheese—in the oven until golden brown and crispy.

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ingredients
Ancho-Honey Black Bean Quesadillas with Veggie Rice & Creamy Cilantro Sauce
Title
  • 4 Flour Tortillas
  • 1 cup Jasmine Rice
  • 1 15.5-Ounce Can Black Beans
  • 1 Red Onion
  • 1 clove Garlic
  • 5 oz Baby Spinach
  • ½ lb Grape Tomatoes
  • ¼ cup Cilantro Sauce
  • 1 Tbsp Ancho Chile Paste
  • 4 oz Shredded Monterey Jack Cheese
  • ½ cup Sour Cream
  • 2 tsps Honey
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and large dice the onion. Drain and rinse the beans. Halve the tomatoes. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a large bowl, combine the halved tomatoes, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the honey (kneading the packet before opening), chile paste, and 2 tablespoons of warm water. Season with salt and pepper. 

Cook the rice:
2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Make the filling:
3 Make the filling:

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter) and drained beans. Cook, stirring frequently and mashing the beans with the back of a spoon, 2 to 3 minutes, or until combined and the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Assemble & bake the quesadillas:
4 Assemble & bake the quesadillas:

Evenly coat a sheet pan with 1 tablespoon of olive oil. Working one at a time, place the tortillas on the oiled sheet pan and rub into the oil to coat. Evenly top one side of each tortilla with the cheese and filling. Fold the tortillas in half over the filling and firmly press to adhere. Bake the quesadillas, rotating the sheet pan halfway through, 9 to 11 minutes, or until lightly browned and the cheese is melted. Transfer to a cutting board. When cool enough to handle, carefully halve each baked quesadilla.

Finish & serve your dish:
5 Finish & serve your dish:

Meanwhile, in a bowl, combine the cilantro sauce and sour cream; season with salt and pepper. To the bowl of marinated tomatoes, stir in the cooked rice, spinach, and a drizzle of olive oil. Taste, then season with salt and pepper if desired. Serve the halved quesadillas with the finished rice. Top the quesadillas with the creamy cilantro sauce and serve any remaining creamy cilantro sauce on the side. Enjoy!

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Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and large dice the onion. Drain and rinse the beans. Halve the tomatoes. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a large bowl, combine the halved tomatoes, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the honey (kneading the packet before opening), chile paste, and 2 tablespoons of warm water. Season with salt and pepper. 

2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Cook the rice:
Make the filling:
3 Make the filling:

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter) and drained beans. Cook, stirring frequently and mashing the beans with the back of a spoon, 2 to 3 minutes, or until combined and the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Assemble & bake the quesadillas:

Evenly coat a sheet pan with 1 tablespoon of olive oil. Working one at a time, place the tortillas on the oiled sheet pan and rub into the oil to coat. Evenly top one side of each tortilla with the cheese and filling. Fold the tortillas in half over the filling and firmly press to adhere. Bake the quesadillas, rotating the sheet pan halfway through, 9 to 11 minutes, or until lightly browned and the cheese is melted. Transfer to a cutting board. When cool enough to handle, carefully halve each baked quesadilla.

Assemble & bake the quesadillas:
Finish & serve your dish:
5 Finish & serve your dish:

Meanwhile, in a bowl, combine the cilantro sauce and sour cream; season with salt and pepper. To the bowl of marinated tomatoes, stir in the cooked rice, spinach, and a drizzle of olive oil. Taste, then season with salt and pepper if desired. Serve the halved quesadillas with the finished rice. Top the quesadillas with the creamy cilantro sauce and serve any remaining creamy cilantro sauce on the side. Enjoy!