One-Pan Black Bean & Pepper Quesadillas

Ingredients

• 1 Lime
• 1 Long Green Pepper
• 14 oz. Black Beans
• 3 Tbsp Sour Cream
• 3 Tbsp Tex-Mex Paste (See Below)
• 2 Flour Tortillas
• 1 Cup Mexican Cheese Blend
• 1/4 Cup Monterey Jack

Instructions

1. Prep and Make Crema

• Wash and dry produce.
• Quarter lemon. Core, deseed, and dice green pepper. Drain and rinse beans.
• In a small bowl, combine sour cream with a big squeeze of lemon juice to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

2. Make Filling

• Melt 1 Tbsp butter in a large pan over medium-high heat. Add green pepper and cook, stirring occasionally, until softened, 3-4 minutes.
• Add beans and Tex-Mex paste; season with salt and pepper. Cook until beans are warmed through,2-3 minutes.
• Turn off heat; transfer to a medium bowl. Wash out pan.

3. Assemble Quesadillas

• Place tortillas on a clean work surface; evenly top one half of each tortilla with Mexican cheese blend. Top with filling, then sprinkle with Monterey Jack. Fold tortillas in half to create quesadillas.

4. Finish and Serve

• Melt 1 Tbsp butter in pan used for filling over medium-high heat. Add quesadillas; cook until tortillas are golden brown and cheese melts, 2-4 minutes per side.
• Cut quesadillas into thirds and divide between plates. Drizzle with lemon crema and hot sauce to taste. Serve.

Tex Mex Paste Recipe

Dry ingredients

• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
• 1 tsp oregano
• 1 tsp garlic powder
• 4 to 5 tsp cocoa powder
• 3 tsp sugar
• 3 tsp salt

Wet ingredients

• 3 tsp rice vinegar
• 3 tsp garlic chili paste
• 2 to 3 oz Chipotle chilis ( pureed, I boiled dehydrated ones to soften, strain before blending)
• 1 to 2 pureed white onions
• 1 full bulb of homemade roasted garlic
• 3 to 4 tsp tomato paste
• 1 14 oz. Can fire roasted tomatoes

Directions

1. Cut off ends of garlic bulb, drizzle in olive oil, wrap in tin foil, and put in oven at 400°F for 30-45 min.
2. Place 2-4 oz. Of dried chilis in a small pot just covered in water, bring to a boil, than let simmer until soft. 15 to 20 min.
3. Dice onion and place in a food processor or blender. Add soften chilis (drained), and can of fire roasted tomatoes (drained). Blend until smooth.
4. Place puree on stove, add the rest of your wet ingredients.
5. Add all of the dry ingredients to the pot.
6. Bring to a simmer and stir for about 15 minutes, it will become really fragrant. The rest is up to you on how you want to store it!! This turned out amazing for me!

Best Tips:

Use Penzeys chili 9000 chili powder. You wont regret it.

Use an icecube tray to make easy portions, the ice cube tray i used is about 2 tbsp per cube 🙂.

This makes about 3 of the icecube tray fulls pictured. I would cut the recipe in half if you are looking for less. Once everything is frozen i keep them in a ziplock freezerbag for later use!

Tex Mex Source (reddit)