Cheesy Chipotle Black Bean Quesadillas with Caramelized Onion
Customer Favorite

Cheesy Chipotle Black Bean Quesadillas

with Caramelized Onion

Group Created with Sketch. 45 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 630 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. 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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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! 

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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!