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

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.