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Cheesy Chipotle Black Bean Quesadillas Fill 1 Created with Sketch.

with Caramelized Onion

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 630 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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. We’re balancing out the bold flavors with a sour cream dipper and a unique side that combines tender sautéed carrots with crisp radishes.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Grate the monterey jack cheese 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 onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the 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:

While the filling cooks, 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 softened. Transfer to the bowl of sliced radishes. Drizzle with olive oil and season with salt and pepper; stir to combine. Wipe out the pan.

Assemble & cook the quesadillas:
4 Assemble & cook the quesadillas:

Place the tortillas on a work surface. Evenly sprinkle the grated monterey jack cheese onto one half of each tortilla. Top with the cooked filling; season with salt and pepper. Fold each tortilla 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 3 minutes per side, or until 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:

While the quesadillas cook, 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 salad with the cotija or queso blanco (crumbling if necessary). Enjoy! 

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Grate the monterey jack cheese 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 onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the 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:

While the filling cooks, 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 softened. Transfer to the bowl of sliced radishes. Drizzle with olive oil and season with salt and pepper; stir to combine. Wipe out the pan.

4 Assemble & cook the quesadillas:

Place the tortillas on a work surface. Evenly sprinkle the grated monterey jack cheese onto one half of each tortilla. Top with the cooked filling; season with salt and pepper. Fold each tortilla 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 3 minutes per side, or until 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:

While the quesadillas cook, 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 salad with the cotija or queso blanco (crumbling if necessary). Enjoy!