Meal Kit
Vegetable Quesadillas
With Oaxacan Cheese, Black Beans, and Chipotle Crema
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Milk, Wheat, Soy
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Vegetarian
Chef
Justin Paruszkiewicz
We stuff fresh tortillas with roasted vegetables and creamy Oaxacan cheese for a lighter twist on this satisfying Tex-Mex classic. These crispy, flavor-packed quesadillas are topped with a cool, yet spicy, chipotle crema, and are an excellent way to get in two full servings of veggies. Kale in a quesadilla? Don't knock it 'til you've tried it.
In Your Box (serves 2)
- 15½ oz. Canned Black Beans
- 1 Green Bell Pepper
- 1 Red Onions
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6 6" Flour Tortillas
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4 oz. Sour Cream
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4 oz. Shredded Chihuahua Cheese
- 2 oz. Kale
- 4 Cilantro Sprigs
- 1 tsp. Chipotle Powder
- 1 Oregano Sprig
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) yOkBLnqm
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Calories780
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Carbohydrates87g
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Net Carbs79g
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Fat34g
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Protein34g
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Sodium1070mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Baking Sheets
- 1 Mixing Bowl
- 1 Colander
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Preheat oven to 400 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Stem and slice kale into thin ribbons. Stem and coarsely chop cilantro. Stem and coarsely chop oregano Peel, halve, and slice onion into thin strips. Stem, seed and slice the green pepper into thin strips. Drain and rinse black beans.
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2 Roast the Vegetables
Place onion, green peppers, 1 tsp. olive oil, oregano, and a pinch of salt and pepper on baking sheet and toss, ensuring vegetables are evenly coated with oil and spices. Roast for 7-10 minutes, or until vegetables are soft and slightly caramelized. Transfer vegetables to a plate and allow baking sheet to cool. Replace with a new sheet of foil.
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3 Prepare the Chipotle Crema
Combine sour cream and chipotle powder (to taste- it's spicy) in a mixing bowl. Season to taste with salt and pepper. Chill in refrigerator until ready to serve. Chipotle powder is made from smoked, dried, and ground jalapeño chiles and can pack a punch, use judiciously.
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4 Assemble the Quesadillas
Place 6 tortillas on work surface. Add cheese, black beans, roasted green peppers, roasted onion, and kale equally into tortillas. Fold tortillas in half and transfer to foiled baking sheet.
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5 Bake the Quesadillas
Lightly coat top of the folded tortillas with cooking spray and cover with foil and another baking sheet. Place a casserole dish or heavy pan on top of baking sheet to "press" quesadillas as they cook. Bake for 7-10 minutes, or until cheese is melted and quesadillas are warm throughout.
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6 Plate the Dish
Cut quesadillas in half and arrange 6 triangles against one another in middle of a plate. Garnish with a dollop of chilled chipotle crema and chopped cilantro.
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