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Black Bean & Corn Quesadillas with Green Chiles & Chipotle-Mango Aioli
2 or 4 Serving Dinner

Black Bean & Corn Quesadillas

with Green Chiles & 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 jalapeños; and red pepper flakes in the sweet and tangy mango chutney.

Tags: High-Protein Nut-Free High Fiber
SERVINGS
PREP & COOK TIME
25 min
CALORIES
880
FAT
38g
CARBOHYDRATES
113g
PROTEIN
23g

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INGREDIENTS

  1. 2 oz vegan cream cheese
  2. 2 oz vegan cheddar (divided)
  3. 2 oz diced green chiles
  4. 13.4 oz sweet corn, drained and rinsed
  5. 6 oz organic black beans
  6. 1 tsp chipotle morita powder (divided)
  7. 1 tbsp mango chutney
  8. 1/4 cup vegan mayo
  9. 2 whole wheat flour tortillas
  10. 2 tsp vegetable oil*
  11. Salt*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
  15. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy, wheat
Tools: Large nonstick skillet
SERVINGS
PREP & COOK TIME
25 min
CALORIES
880
FAT
38g
CARBOHYDRATES
113g
PROTEIN
23g

Get Recipes Delivered

INSTRUCTIONS

1
Prepare the fillings

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 ½ 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.)

2
Prepare the aioli

In small bowl, stir together remaining chipotle morita powder, mango chutney, mayo, and a pinch of salt.

3
Build the quesadillas

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.

4
Cook the quesadillas

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.)

5
Serve

Cut black bean and corn quesadillas with green chiles into quarters. Serve with chipotle-mango aioli for dipping. ¡Buen apetito!

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