Nacho Broccoli & Black Bean Quesadilla
with Radish Pico de Gallo
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- 2 radishes
- ¼ oz f fresh cilantro
- 1 red onion
- 6 oz broccoli florets
- 1 lime
- ¼ cup pickled jalapeños
- 1 can black beans
- 2 whole wheat tortillas
- ½ cup vegan mozzarella
- 3 tbsp vegan sour cream
- 4 tsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
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.
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.
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. 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.
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.
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.