Black Bean and Roasted Chile Quesadillas
These crispy quesadillas, packed with black beans, roasted chiles, and creamy nondairy cheese, make the perfect Mexican-inspired finger food.
Equipment
- baking sheet
- mixing bowl
- Frying pan (optional)
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 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.
- Let cool.
- Cut off the stems and remove the seeds.
- Cut the chiles into thin strips.
- In a mixing bowl, mix together the chile strips, black beans, corn, cheese, cilantro, and cream cheese, mashing the ingredients together with your hands.
- Spread one-sixth of the mixture onto half of a tortilla, then fold the other half over the top.
- Repeat with the remaining tortillas.
Cooking options:
- Bake: Lay all 6 quesadillas flat on a baking sheet in a single layer and bake for 15 minutes, flipping halfway through.
- Panfry (dry): Panfry in a very hot, dry pan for 2 to 3 minutes per side until slightly browned.
- Panfry (crispy): For crispier tortillas, panfry in a very hot pan 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:
Wine advice:
A light and fruity Zinfandel pairs beautifully with the savory and smoky flavors of these quesadillas.
Nutritional Information
Calories: 310 kcal | Carbohydrates: 42 g | Protein: 10 g | Fat: 10 g | Sugar: 3 g | Salt: 1.1 mg
