Black Bean, Corn, and Roasted Chile Quesadilla
This tasty quesadilla combines roasted chiles, black beans, corn, and a blend of nondairy cheeses for a classic Mexican meal that’s sure to satisfy.
Equipment
- Baking sheet, Large mixing bowl, Pan, Spatula
Ingredients
- 2 large-size green chiles such as Anaheims or poblanos
- 1 can 15 ounces, or 425 g black beans, drained and rinsed
- ½ cup 68 g yellow corn kernels
- 8 ounces 227 g Nutty Cheese, Mexican variation, or your favorite nondairy cheese, cut into small pieces
- ½ cup 13 g chopped fresh cilantro leaves
- 4 ounces 112 g nondairy cream cheese
- 6 8-inch, or 20-cm flour tortillas
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Roast the whole chiles on a baking sheet for 30 minutes, then let cool.
- Cut off the stems and remove the seeds from the chiles.
- Cut the chiles into thin strips.
- In a mixing bowl, combine the chile strips, black beans, corn, cheese, cilantro, and cream cheese.
- Mash everything together with your hands until well mixed.
- Spread one-sixth of the mixture onto half of each tortilla and fold the other half over the top.
Choose your cooking method:
- Baking: Place all 6 quesadillas flat on a baking sheet in a single layer.
- Bake for 15 minutes, flipping halfway through.
- Pan-frying: Heat a dry, very hot pan and cook each quesadilla for 2 to 3 minutes per side until browned.
- For a crispier tortilla: Pan-fry with a small amount of nondairy butter for 2 to 3 minutes per side.
- Serve with nondairy sour cream, salsa, and guacamole.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a side of guacamole, salsa, and nondairy sour cream for extra flavor and texture.
Wine Advice:
A crisp, light Sauvignon Blanc pairs wonderfully with the fresh, vibrant flavors of the quesadilla.
Nutritional Information
Calories: 320 kcal | Carbohydrates: 43 g | Protein: 12 g | Fat: 12 g | Fiber: 6 g | Sugar: 4 g | Salt: 0.5 mg
