smoky maple chipotle black bean cheddar quesadillas
Not a taco or taco byproduct?!
Perhaps no, but a crispy tortilla stuffed with corn and black beans smothered in a sweet-savory maple chipotle marinade. Of course, plenty of cheese, too. Fits the theme, and especially solid for Super Bowl Sunday snacking with a big bowl of guacamole and tortilla chips, and probably a margarita too…Which I’ve got in the making, by the way.
I used to work at a bookstore right across from a Chili’s and some shifts my pals and I headed across the street for late night drinks and appetizers. I grew obsessed with their quesadillas and ordered them every time, on occasion throwing in my most obnoxious request of subbing shrimp for chicken when I stymied my meat-eating ways.
I haven’t visited a Chili’s in years, and in fact before this recipe I’d shied away from quesadillas because I’d make SO many that leftovers haunted my dreams for a week, or my freezer for an eternity. The two-tortilla format of these quesadillas eliminates much of the fuss of wondering how to deal with excess if you’re someone who has trouble eating the same meal more than a couple times in a row. Which may not really be a problem, honestly. I could’ve eaten two by myself.
These dudes come together in no time. Heat up a big skillet over medium. Mix up your filling of black beans, corn, chipotle sauce, maple syrup, and seasonings in a bowl and spread half onto one tortilla, and half on a second. Sprinkle cheddar overtop, then layer another tortilla on top. Drizzle some olive or avocado oil in the pan and, one at a time, crisp the quesadillas for a few minutes on one side and a few on the other. Just slice and serve. Bingo! Booyah! Dinner! Happiness!
Any restaurants you frequent after the workday, for happy hour or food? If you try this recipe out, leave a comment below with your thoughts! As always, I’m lurking about Instagram ready to wave hello and see what you all made from VE this week.
Ingredients
- 1 cup corn, thawed from frozen or canned
- 1 cup black beans, drained and rinsed
- 2 tsp chipotle sauce (from canned chipotle peppers)
- 2 tbsp maple syrup
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- kosher salt and pepper
- 1 cup shredded cheddar cheese
- 4 flour tortillas
- homemade guacamole, cilantro, and fresh lime wedges, to serve
Instructions
- In a bowl, mix corn, black beans, chipotle sauce, maple syrup, cumin, oregano, chili powder, and a pinch of salt and pepper until well combined.
- Line two tortillas on a flat surface. Spread half of the corn and black bean mixture onto each. Top with cheddar cheese. Layer second tortilla atop and press gently to help adhere.
- Coat a skillet in olive or avocado oil and heat over medium. Place one quesadilla in the pan and cook 4 minutes on one side, then flip and cook 4 minutes on the other side. Monitor your heat closely to prevent burning! Repeat with the second quesadilla.
- Slice quesadillas into 6-8 wedges. Squeeze lime juice overtop and sprinkle cilantro leaves, as desired. Serve with guacamole.
