Corn & Poblano Quesadillas
with Black Beans & Peppadew Salsa
- ¼ cup peppadew peppers
- 1 orange
- ¼ oz fresh cilantro
- 1 shallot
- 1 poblano pepper
- ½ cup corn kernels
- ¼ cup vegan cream cheese
- 13.4 oz black beans
- 1 tsp ground cumin
- 2 gluten free wraps
- 3 tbsp vegan sour cream
- 1 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
Finely chop the peppadew peppers. Peel and chop the orange. Chop the cilantro leaves and stems. Combine the chopped peppadews, orange, and cilantro in a medium bowl. Season peppadew salsa with a pinch of salt and pepper and mix well.
Peel and mince the shallot. Deseed and dice the poblano pepper. Place a large skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the diced poblano and cook until charred in places, about 3 to 5 minutes. Add the minced shallot and cook until fragrant, about 1 minute. Add the corn kernels, cream cheese, and a pinch of salt and pepper and cook until combined, about 1 to 2 minutes.
Transfer the quesadilla filling into a medium bowl. Wipe the skillet clean and return to medium heat. Pour ¼ cup of the liquid from the black beans into the skillet and drain the rest. Add the black beans, ground cumin, 2 tbsp water, and a pinch of salt and pepper to the skillet. Cook until the beans are hot, about 3 to 4 minutes, and mash with a fork.
Lay the wraps on a clean work surface. Spread the mashed black beans over the bottom half of the wraps. Top with corn poblano filling and fold tortillas, pressing down to seal.
Wipe the large skillet clean and return to medium heat with 1 tsp vegetable oil. Once hot, add one quesadilla. Cook until one side is browned, 2 to 3 minutes, and carefully flip to brown the other side. Remove from skillet and repeat with the second quesadilla.
Cut the corn & poblano quesadillas into 4 pieces and divide between plates. Serve with the peppadew salsa and sour cream. Olé!