Chipotle Black Bean Quesadillas with Caramelized Onion

Chipotle Black Bean Quesadillas

with Caramelized Onion

45 MIN
+$3.99/serving 2 Servings
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Available Options

  • Keep it Vegetarian
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  • add Ground Pork Chorizo & 4 Flour Tortillas
    add 10 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo & 4 Flour Tortillas
    • add Ground Pork Chorizo & 4 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.

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      1190 Cals (est.)
    fresh
    ingredients
    Chipotle Black Bean Quesadillas with Caramelized Onion
    Title
    • 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
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

    Chipotle Black Bean Quesadillas

    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 cheddar 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, 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.

    Make the filling
    Cook the chorizo
    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. 

    Cook & finish the vegetables
    Assemble & cook the quesadillas
    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!

    Season the sour cream & serve your dish
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