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Corn & Poblano Quesadillas with Black Beans & Peppadew Salsa
2 or 6 Serving Dinner

Corn & Poblano Quesadillas

with Black Beans & Peppadew Salsa

Tags: Gluten-Free High-Protein Nut-Free
Cook Time
2 Servings  |  30 min

Nutrition (per serving)

CALORIES
610
FAT
17g
CARBOHYDRATES
100g
PROTEIN
25g

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INGREDIENTS

  1. peppadew peppers
  2. orange
  3. fresh cilantro
  4. shallot
  5. poblano pepper
  6. corn kernels
  7. vegan cream cheese
  8. black beans
  9. ground cumin
  10. gluten free wraps
  11. vegan sour cream
  12. vegetable oil
  13. salt and pepper
Allergens: soy
Tools: Large nonstick skillet
Cook Time
2 Servings  |  30 min

Nutrition (per serving)

CALORIES
610
FAT
17g
CARBOHYDRATES
100g
PROTEIN
25g

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INSTRUCTIONS

1
Prepare the peppadew salsa

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.

2
Make the filling

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.

3
Mash the beans

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.

4
Build the quesadillas

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.

5
Cook the quesadillas

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.

6
Serve

Cut the corn & poblano quesadillas into 4 pieces and divide between plates. Serve with the peppadew salsa and sour cream. Olé!

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