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Chipotle chiles and dark brown sugar add a smoky-sweet note to black beans that are spread over a tortilla and topped with sauteed mushrooms and onions. Top with sharp cheddar cheese and grill for a quick main dish on any weeknight. Simply omit the cheese to make a vegan quesadilla.
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Smoky Black Bean Quesadilla

March 13, 2011

30 min or less active, 30 min or less total, appetizer, fall, gluten-free, main, spring, summer, vegan, winter

Chipotle chiles and dark brown sugar add a smoky-sweet note to black beans that are spread over a tortilla and topped with sauteed mushrooms and onions. Top with sharp cheddar cheese and grill for a quick main dish on any weeknight. Simply omit the cheese to make a vegan quesadilla.

Information

Servings: 6
Time: About 20 minutes active; 30 minutes total
Price: About $10.60 total; $1.80 per serving
Nutrition (per serving):
Calories: 288.7
Protein: 12.4g
Fat: 7.8g
Saturated fat: 3.9g
Carbohydrates: 44.9g
Fiber: 8.1g
Sodium: 579.6mg
Cholesterol: 15.2mg
High In:
Good Source:
Low In:

Ingredients

  • 1 15 oz can of black beans, drained and rinsed
  • 2-3 canned chipotle chiles
  • 2 Tbsp dark brown sugar
  • 1 Tbsp fresh oregano or 1/2 Tbsp dried oregano
  • 1/4 tsp cinnamon
  • 1 tsp salt, divided
  • 1 tsp EVOO
  • 1 lb mushrooms, sliced
  • 1 medium onion, sliced
  • 2 garlic cloves, minced
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp black pepper
  • 1 Tbsp sherry
  • 12 6" corn or flour tortillas
  • 3 oz cheddar, grated
  • 6 Tbsp fresh cilantro, chopped

Preparation

  1. In a food processor, mix beans, chiles, brown sugar, oregano, cinnamon, and 1/2 tsp salt. Add up to 2 Tbsp water to make a smooth bean spread. Set aside.
  2. In a large skillet, heat EVOO over medium high heat. Add mushrooms, onions and garlic and stir to break up. Add cumin, chili powder, black pepper, remaining 1/2 tsp salt, and sherry. Cook until mushrooms and onions are soft and sherry has evaporated, about 10 minutes.
  3. Heat a grill pan over medium high heat (or simply use the mushroom-onion skillet) and spray with cooking spray.
  4. To assemble quesadillas, spread about 1/4 cup bean mixture on one side and sprinkle with 1/2 oz grated cheddar. Add about 1/3 cup mushroom-onion mixture and top with other tortilla. Grill for 2-3 minutes per side until browned and cheddar is melted. Serve with salsa, sour cream, and fresh cilantro.

One thought on “Smoky Black Bean Quesadilla

  1. Mirtha

    I made this for my husband, who is vetaragien, as his main dish for Christmas dinner and it was a huge hit! All the rest of our guests (meat-eaters) were taking seconds, even though I was also serving a meat dish as well (thankfully this recipe makes enough to feed a lot of people).The recipe seems daunting because of the numerous steps and ingredients, but is simple to put together. It’s also flavourful and filling. Thank you so much for adapting this recipe! I’m definitely planning on making this again and again

    Reply

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