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–+ servings
Nabeah Wahab

Cheesy Chipotle Black Bean Quesadilla

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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Course: Appetizer, Main Course, Snack
Ingredients Method

Ingredients
  

  • 3 tablespoon - oil
  • 2 cups - black beans - 1 can 19 oz
  • 1 - medium onion, chopped
  • 4 - garlic cloves, minced
  • 10 - mushroom, chopped
  • 1 chipotle pepper in adobo sauce, chopped small
  • 1 tablespoon - adobo sauce (in the same can as the pepper)
  • ¼ - cumin powder
  • ¾ teaspoon - salt (add to taste)
  • 1 cup - Monterey jack cheese, shredded
  • 1 cup - Mozzarella cheese, shredded
  • 3-4 - tortilla, large
  • handful - cilantro, chopped
Chipotle Sauce
  • ¼ cup - sour cream
  • 1-2 tablespoon - adobo sauce
  • - lemon juice, to taste
  • - salt, to taste
  • 1 tablespoon - cilantro, chopped

Method
 

  1. Heat up a pan with some oil. Once heated, add the onions and garlic and sauté for a few minutes until slightly softened. Add in the mushrooms and cook until softened.
  2. Add in the black beans and cook until a bit softened.
  3. Add in the chopped chipotle pepper and the adobo sauce and mix until combined. Season with salt, pepper, cumin powder and add cilantro. Set aside and let cool.
  4. Heat up a large pan, add butter or oil and place a tortilla in it. Spread the bean mixture on half the tortilla and cover with grated mozzarella and Monterey jack cheese. Fold over the other part of the tortilla and cook on both sides for a few minutes until golden brown and crispy and the cheese has melted.
  5. Cut and serve with the chipotle sauce and enjoy!!
Chipotle Sauce
  1. Mix together the sour cream, adobo sauce, cilantro, lemon juice, salt until combined. Season to taste.

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