Nacho Broccoli & Black Bean Quesadilla
with Radish Pico de Gallo
- 2 radishes
- 1 red onion
- 6 oz broccoli florets
- 1 lime
- ¼ cup pickled jalapenos
- 13.4 oz black beans
- 4 corn tortillas
- 3 tbsp vegan sour cream
- ½ cup vegan mozzarella
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet with lid
Thinly slice the radishes into matchsticks. Peel and finely dice the red onion. Thinly slice the broccoli florets. Halve the lime and cut half into wedges. Roughly chop the pickled jalapeños. Drain and rinse the black beans.
In a medium bowl, combine the radish matchsticks, just ¼ cup diced onion, just half the lime juice, just ½ cup black beans, and ¼ tsp salt. Mix the radish pico de gallo well to combine.
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.
Lay the tortillas flat on a work surface. Divide the broccoli mixture between the tortillas, keeping it to one half of each tortilla. Top broccoli with chopped pickled jalapeños, remaining black beans, and mozzarella. Fold the tortillas, pressing down to seal.
Wipe the skillet clean and return to medium heat with 1 tsp vegetable oil. Once hot, add 2 stuffed quesadillas. Cook until the bottom is browned, about 2 to 3 minutes, and carefully flip to brown the other side. Remove from the skillet and repeat with the remaining stuffed quesadillas.
Cut the nacho broccoli & black bean quesadillas into thirds and divide between large plates. Top with radish pico de gallo. Serve with lime wedges and sour cream for dipping. Olé!