Chipotle Black Bean Quesadillas

with Caramelized Onion

45 MIN

+$3.99/serving 2 Servings

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add Ground Pork Chorizo & 2 Flour Tortillas

From the Test Kitchen

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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Nutrition

PER SERVING
Calories

1130 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Pork Chorizo
1 15.5-Oz Can Black Beans
8 Flour Tortillas
1 Yellow Onion
¼ cup Sour Cream
¾ lb Carrots
3 oz Radishes
2 tsps Chipotle Chile Paste
2 Tbsps Grated Cotija Cheese
2 oz White Cheddar Cheese

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Peel the carrots; quarter lengthwise, then cut crosswise into 1-inch pieces. Grate the cheddar on the large side of a box grater. 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, 2 to 3 minutes, or until lightly browned and slightly softened. Add the drained beans, 1/2 cup of water (carefully, as the liquid may splatter), 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.

3 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 the pot of filling.

4 Cook & finish the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the carrot pieces; season with salt and pepper. Cook, stirring occasionally, 5 to 6 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.

5 Assemble & cook the quesadillas

Place the tortillas on a work surface. Top one half of each tortilla with the grated cheddar and 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, 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 cooked quesadilla.

6 Season the sour cream & serve your dish

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