Black Bean & Veggie Quesadillas

with Guacamole & Romaine Salad

50 MIN

+$2.99/serving 4 Servings

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add Ground Pork Chorizo & 2 Flour Tortillas

From the Test Kitchen

These hearty vegetable quesadillas feature a medley of vegetables, plus black beans and a combination of cheddar and monterey jack cheeses. You'll fry them in the pan until golden brown, and serve them with a crunchy, zesty romaine salad featuring a lemon-ranch dressing and cotija cheese.
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Nutrition

PER SERVING
Calories

820 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Pork Chorizo
12 Flour Tortillas
1 15.5-Oz Can Black Beans
1 Yellow Onion
2 Poblano Peppers
2 Romaine Lettuce Hearts
1 Lemon
½ lb Grape Tomatoes
½ cup Guacamole
2 Tbsps Grated Cotija Cheese
4 oz Shredded Cheddar & Monterey Jack Cheese Blend
2 Tbsps Maple Syrup
3 Tbsps Ranch Dressing
2 Tbsps Raw Pepitas
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Halve the lemon crosswise; remove the seeds. Halve, peel, and thinly slice the onion. Halve the tomatoes. Drain and rinse the beans. Roughly chop the lettuce. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the guacamole and the juice of 1 lemon half; season with salt and pepper. In a separate bowl, combine the ranch dressing and the juice of the remaining lemon half.

2 Cook the chorizo

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

3 Cook the vegetables & make the filling

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced peppers; season with salt, pepper, and half the spice blend. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add half of the halved tomatoes. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the drained beans and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add 1/4 cup of water (carefully, as the liquid may splatter) and the maple syrup; season with salt and pepper. Cook, stirring frequently and mashing the beans with the back of a spoon, 5 to 6 minutes, or until thoroughly combined and most of the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer to the bowl of cooked chorizo.

4 Assemble & cook the quesadillas

Place the tortillas on a work surface. Top one half of the tortillas with the cheddar and monterey jack and filling; fold the tortillas in half over the filling. Rinse and wipe out the pan used to make the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches, add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil between batches). Transfer to a cutting board; immediately season with salt, then carefully cut in half.

5 Make the salad & serve your dish

In a large bowl, combine the chopped lettuce, remaining halved tomatoes, and lemon-ranch dressing; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas with the salad. Top the salad with the pepitas and cotija. Serve the lemon guacamole on the side. Enjoy!