1400 700 vegan quesadilla hero 1

Nacho Broccoli & Black Bean Quesadilla

with Radish Pico de Gallo

dinner

Beans/Legumes Hearty Vegetables Root Vegetables Mexican Appetizer Dinner High-Protein Nut-Free Seasonal Menu Spring Recipes Summer Recipes Party Foods Quick and Easy Winter Recipes
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
740
FAT
20g
CARBOHYDRATES
49g
PROTEIN
27g

MAIN INGREDIENTS

  1. 2 radishes
  2. ¼ oz f fresh cilantro
  3. 1 red onion
  4. 6 oz broccoli florets
  5. 1 lime
  6. ¼ cup pickled jalapeños
  7. 1 can black beans
  8. 2 whole wheat tortillas
  9. ½ cup vegan mozzarella
  10. 3 tbsp vegan sour cream
  11. 4 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Large nonstick skillet with lid

INSTRUCTIONS

1
Prepare the vegetables

Thinly slice the broccoli florets. Thinly slice the radishes into matchsticks. Chop the cilantro leaves and stems. Peel and dice the red onion. Halve the lime. Roughly chop the pickled jalapeños. Drain and rinse the black beans.

2
Make the radish pico de gallo

In a medium bowl, combine the radish matchsticks, chopped cilantro, just ¼ cup diced red onion, juice of just half the lime, just ½ cup black beans, and ¼ tsp salt. Mix radish pico de gallo well to combine.

3
Cook the broccoli

Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add the remaining diced onion and a pinch of salt and pepper. Cook until softened, about 3 to 5 minutes. Add the sliced broccoli and 2 tbsp water. Cover and steam broccoli until fork-tender, about 3 to 5 minutes.

4
Assemble the quesadillas

Lay the tortillas flat on a work surface. Sprinkle just half of the mozzarella onto half of each tortilla. Top with broccoli mixture, chopped pickled jalapeños, remaining black beans, and a pinch of salt. Top with the remaining mozzarella, fold over the tortillas, and press gently to seal.

5
Cook the quesadillas

Wipe the skillet clean and return to medium heat with 1 tsp vegetable oil. Once hot, add the first quesadilla. Cook until the bottom is browned, 1 to 3 minutes, and carefully flip to brown the other side, about 2 to 3 minutes more. Transfer to a plate, add another 1 tsp vegetable oil to the skillet, and repeat with the second quesadilla.

6
Serve

Cut the Nacho Broccoli & Black Bean Quesadillas into thirds and divide between large plates. Top with radish pico de gallo and serve with sour cream for dipping.