New & Notable

Chipotle Pinto Bean Quesadillas

with Romaine & Candied Seed Salad

45 MIN

2 Servings

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From the Test Kitchen

These rich quesadillas are loaded with melty cheese and a duo of saucy pinto 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 refreshing honey-lime romaine salad sprinkled with candied sunflower and sesame seeds.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Flour Tortillas
1 15.5-Oz Can Pinto Beans
1 Yellow Onion
¼ cup Sour Cream
2 tsps Chipotle Chile Paste
1 Romaine Lettuce Heart
3 oz Radishes
2 oz Shredded Cheddar & Monterey Jack Cheese Blend
1 Lime
1 Tbsp Light Brown Sugar
2 tsps Honey
1 clove Garlic
2 Tbsps Roasted Sunflower Seeds
1 tsp Black & White Sesame Seeds

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. Roughly chop the lettuce. Halve the radishes lengthwise, then thinly slice crosswise. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons of zest. Halve the lime crosswise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into paste. In a bowl, combine the lime zest, sugar, and 2 teaspoons of water. Stir until the sugar has dissolved. In a separate, large bowl, combine the honey, the juice of 1 lime half, 1 tablespoon of olive oil, and as much of the garlic paste as you'd like. Season with salt and pepper; whisk to combine.

2 Make the candied seeds

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sunflower seeds and sesame seeds; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the lime-sugar mixture (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until coated and the liquid has cooked off. Transfer to a bowl. Rinse and wipe out the pan.

3 Make the filling

In the same pan, 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.

4 Assemble & cook the quesadillas

Place the tortillas on a work surface. Top one half of each tortilla with the cheddar and monterey jack and filling; season with salt and pepper. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the filling. In the same pan, heat a drizzle of olive oil on medium until hot. 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, halve each quesadilla.

5 Finish & serve your dish

In a bowl, combine the sour cream and the juice of the remaining lime half. To the bowl of honey-lime dressing, add the chopped lettuce and sliced radishes; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas with the salad and lime sour cream on the side. Top the salad with the candied seeds (breaking into small pieces before adding). Enjoy!

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