1400 700 vegan quesadillas horizontal

Corn & Poblano Quesadillas

with Black Beans & Peppadew Salsa

dinner

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SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
610
FAT
17g
CARBOHYDRATES
100g
PROTEIN
25g

MAIN INGREDIENTS

  1. ¼ cup peppadew peppers
  2. 1 orange
  3. ¼ oz fresh cilantro
  4. 1 shallot
  5. 1 poblano pepper
  6. ½ cup corn kernels
  7. ¼ cup vegan cream cheese
  8. 13.4 oz black beans
  9. 1 tsp ground cumin
  10. 2 gluten free wraps
  11. 3 tbsp vegan sour cream
  12. 1 tbsp + 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the peppadew salsa

Finely chop the peppadew peppers. Peel and chop the orange. Chop the cilantro leaves and stems. Combine the chopped peppadews, orange, and cilantro in a medium bowl. Season peppadew salsa with a pinch of salt and pepper and mix well.

2
Make the filling

Peel and mince the shallot. Deseed and dice the poblano pepper. Place a large skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the diced poblano and cook until charred in places, about 3 to 5 minutes. Add the minced shallot and cook until fragrant, about 1 minute. Add the corn kernels, cream cheese, and a pinch of salt and pepper and cook until combined, about 1 to 2 minutes.

3
Mash the beans

Transfer the quesadilla filling into a medium bowl. Wipe the skillet clean and return to medium heat. Pour ¼ cup of the liquid from the black beans into the skillet and drain the rest. Add the black beans, ground cumin, 2 tbsp water, and a pinch of salt and pepper to the skillet. Cook until the beans are hot, about 3 to 4 minutes, and mash with a fork.

4
Build the quesadillas

Lay the wraps on a clean work surface. Spread the mashed black beans over the bottom half of the wraps. Top with corn poblano filling and fold tortillas, pressing down to seal.

5
Cook the quesadillas

Wipe the large skillet clean and return to medium heat with 1 tsp vegetable oil. Once hot, add one quesadilla. Cook until one side is browned, 2 to 3 minutes, and carefully flip to brown the other side. Remove from skillet and repeat with the second quesadilla.

6
Serve

Cut the corn & poblano quesadillas into 4 pieces and divide between plates. Serve with the peppadew salsa and sour cream. Olé!