Springtime Black Bean Quesadillas

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Springtime Black Bean Quesadillas

Springtime Black Bean Quesadillas are filled with fresh veggies and topped with crispy onion rings and spicy sweet potato fries! Served with Sriracha Mayo dipping sauce.

Servings:

Author: Manali Singh

Ingredients

Chipotle Chili Sauce

3 tablespoons sour cream
1 tablespoon mayonnaise
2 teaspoons adobo sauce chipotle chili in adobo sauce
½ teaspoon dried dill

Mayo Sriracha Dipping Sauce

3 tablespoons mayonnaise
1 tablespoon sriracha sauce [or more if you love spicy!]
½ teaspoon honey
¼ teaspoon garlic powder

Filling

1 can of dark kidney beans or black beans [15 oz]
¼ yellow pepper chopped
¼ red pepper chopped
2 scallions finely chopped
½ cup broccoli mix [or you can use ½ cup shredded broccoli carrot & cabbage]
2 tablespoons cilantro chopped
1 teaspoon tomato ketchup
1-2 teaspoons lime juice
¼ teaspoon red chili powder
¼ teaspoon cumin powder
¼ teaspoon garlic salt
¼ teaspoon cajun spice [optional]
salt to taste
spring greens [optional]

To make & serve the quesadillas

6 large flour tortillas
3-4 teaspoons of oil
¾ cup grated cheese your choice of cheese [i used mix of cheddar, monterey jack and mozzarella]
onion rings 4-5 per quesadilla + more to serve
sweet potato fries 4-5 per quesadilla + more to serve
sweet potato fries to serve on the side [I used alexia sweet potato fries with sea salt]
sliced avocados to serve

Instructions

Make the chipotle chili sauce

Start by making the chipotle chili spread. In a bowl mix together sour cream, mayonnaise and chipotle chili in adobo sauce (only the sauce).
Add the dried dill and mix till well combined. Keep it in the refrigerator until ready to use.

Make the filling

To make the filling rinse the beans and place them in a bowl.
To the bowl add chopped bell peppers, scallions, broccoli slaw mix, salt, garlic salt, tomato ketchup, cumin powder, red chili powder and cajun spice mix [optional]
Add chopped cilantro, lime juice and mix.
Using the back of your spoon mash the beans, it's okay to not mash all of them. Mashed beans are easier to fill in the quesadillas.
Take a flour tortilla and apply on it around 1-1.5 tablespoons of chipotle chili sauce that we prepared earlier.
Now cover the tortilla with 5-6 tablespoons of the filling. Do not overfill it else the filling will start coming out.
Sprinkle around 3 tablespoons of your favorite cheese on top.
Place Alexia Spicy Sweet Potato Fries and Crispy Onion Rings on top. Top it with 1 more tablespoon of cheese, it helps to hold the tortillas together.
Place a handful of spring greens [optional] and cover with another tortilla smeared with the chipotle chili sauce with the sauce side facing down.

Cook the quesadillas

Heat a teaspoon of oil in a pan on medium heat. Place the filled tortilla on it and let it cook for few minutes.
Then pour some oil on the side facing you and flip the tortillas carefully. Cook till it’s nice and crisp from both side.
Quesadillas are done when tortillas is golden brown and crisp. Cut the tortilla into 4 quarters using a sharp knife or pizza cutter.

Make mayo sriracha dipping sauce

In a bowl mix together mayonnaise and honey.
Add in the sriracha hot sauce and some garlic salt.
Mix till everything is well combined. You can add more hot sauce if you like spicy food.
Serve quesadillas with Alexia fries and mayo sriracha dipping sauce on the side.

Nutrition