Vegetable Quesadillas

With Chihuahua Cheese, Black Beans, and Chipotle Crema

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Wheat, Soy

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A note about serious food allergies

We stuff fresh tortillas with roasted vegetables and creamy Chihuahua 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)

  • 2 oz. Kale
  • 4 Cilantro Sprigs
  • 1 Oregano Sprig
  • 1 Red Onions
  • 1 Green Bell Pepper
  • 15½ oz. Canned Black Beans
  • Info
    4 oz. Sour Cream
  • 1 tsp. Chipotle Powder
  • Info
    6 6" Flour Tortillas
  • Info
    4 oz. Shredded Chihuahua Cheese
  • Nutrition (per serving)

  • Calories
    852
  • Carbohydrates
    105g
  • Fat
    31g
  • Protein
    39g
  • Sodium
    1933mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Baking Sheets
  • 1 Mixing Bowl
  • 1 Colander
  • Step 1 - Prepare the Ingredients
    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.

  • Step 2 - Roast the Vegetables
    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.

  • Step 3 - Prepare the Chipotle Crema
    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.

  • Step 4 - Assemble the Quesadillas
    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.

  • Step 5 - Bake the Quesadillas
    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.

  • Step 6 - Plate the Dish
    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.