Cheesy Chipotle Black Bean Quesadillas with Caramelized Shallot

Cheesy Chipotle Black Bean Quesadillas

with Caramelized Shallot

Group Created with Sketch. 45 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 670 Cals/serving
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These crispy quesadillas are loaded with melty cheese and a duo of saucy black beans and caramelized onion, which get deliciously smoky heat from chipotle chile paste.
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fresh
ingredients
Cheesy Chipotle Black Bean Quesadillas with Caramelized Shallot
Title
  • 4 Flour Tortillas
  • 1 15.5-Oz Can Black Beans
  • 3 oz Radishes
  • ¾ lb Carrots
  • 2 oz Monterey Jack Cheese
  • ¼ cup Sour Cream
  • 2 tsps Chipotle Chile Paste
  • 2 Tbsps Grated Cotija Cheese
  • 1 Shallot
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel and thinly slice the shallot. Drain and rinse the beans. Grate the monterey jack on the large side of a  box grater. Peel the carrots; quarter lengthwise, then cut crosswise into 1-inch pieces. Halve the radishes lengthwise, then thinly slice crosswise. Place in a large bowl.

Make the filling
2 Make the filling

In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the drained beans, 1/2 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until thoroughly combined and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook & finish the carrots
3 Cook & finish the carrots

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the carrot pieces; season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until lightly browned and softened. Transfer to the bowl of sliced radishes. Drizzle with olive oil and season with salt and pepper; toss to combine. Wipe out the pan.

Assemble & cook the quesadillas
4 Assemble & cook the quesadillas

Place the tortillas on a work surface. Top one half of each tortilla with the grated monterey jack and cooked filling; season with salt and pepper. Fold the tortillas in half over the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. When cool enough to handle, carefully halve each quesadilla. 

Season the sour cream & serve your dish
5 Season the sour cream & serve your dish

Meanwhile, season the sour cream with salt and pepper. Serve the cooked quesadillas with the finished carrots and seasoned sour cream on the side. Garnish the carrots with the cotija. Enjoy! 

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Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel and thinly slice the shallot. Drain and rinse the beans. Grate the monterey jack on the large side of a  box grater. Peel the carrots; quarter lengthwise, then cut crosswise into 1-inch pieces. Halve the radishes lengthwise, then thinly slice crosswise. Place in a large bowl.

2 Make the filling

In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the drained beans, 1/2 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until thoroughly combined and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the filling
Cook & finish the carrots
3 Cook & finish the carrots

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the carrot pieces; season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until lightly browned and softened. Transfer to the bowl of sliced radishes. Drizzle with olive oil and season with salt and pepper; toss to combine. Wipe out the pan.

4 Assemble & cook the quesadillas

Place the tortillas on a work surface. Top one half of each tortilla with the grated monterey jack and cooked filling; season with salt and pepper. Fold the tortillas in half over the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. When cool enough to handle, carefully halve each quesadilla. 

Assemble & cook the quesadillas
Season the sour cream & serve your dish
5 Season the sour cream & serve your dish

Meanwhile, season the sour cream with salt and pepper. Serve the cooked quesadillas with the finished carrots and seasoned sour cream on the side. Garnish the carrots with the cotija. Enjoy!