Black Bean & Corn Quesadillas
with Green Chile & Chipotle Mango Aioli
Calling all chile-lovers! Three different types of chiles (of varying heat levels) give these quesadillas dimension and complexity: diced green Anaheim chiles; chipotle morita powder made from smoked, ripe jalapeƱos; and red pepper flakes in the sweet, tangy mango chutney. Black beans add fiber and protein.
INGREDIENTS
- 2 oz vegan cream cheese
- 2 oz vegan cheddar (divided)
- 2 oz diced green chiles
- 13.4 oz sweet corn, drained and rinsed
- 13.4 oz black beans, drained and rinsed
- 1 tsp chipotle morita powder (divided)
- 1 tbsp mango chutney
- 1/4 cup vegan mayo
- 2 whole wheat flour tortillas
- 2 tsp vegetable oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Stir together cream cheese, just half the cheddar, green chiles, and a pinch of salt in medium bowl. In separate bowl, combine corn, just half the black beans, just Ā½ tsp chipotle morita powder, and a pinch of salt and stir. (4-serving meal: use 1 tsp chipotle morita powder) (TIP: Keep remaining black beans for your own use.)
In small bowl, stir together remaining chipotle morita powder, mango chutney, mayo, and a pinch of salt.
Place tortillas on clean work surface and spread chile-cheese mixture on half of each tortilla. Top with black bean and corn mixture and sprinkle with remaining cheddar. Fold quesadillas and gently press to seal.
Heat 1 tsp vegetable oil in large nonstick skillet over medium heat. Add one quesadilla and cook until golden brown, 2 to 3 minutes per side. Repeat with remaining quesadilla. (4-serving meal: use 2 tsp vegetable oil) (TIP: Add more oil as needed.)
Cut black bean and corn quesadillas into quarters. Serve with chipotle mango aioli for dipping. Dig in!