Chipotle Black Bean, Brown Rice, and Mango Quesadillas.
Ingredients
- 1 1/2 cups cooked brown rice
- 1 cup fresh spinach, chopped
- 1 can (14 ounces) black beans, drained
- 1/2 cup mango chunks, fresh or frozen
- 1-2 chipotle peppers in adobo, chopped
- 1 teaspoon cumin
- 1/4 cup fresh cilantro, chopped
- kosher salt
- 8 small corn or flour tortillas
- 1/2 cup shredded pepper jack cheese
- 1/2 cup shredded cheddar cheese
- plain greek yogurt, limes, avocado, and cilantro for serving
- 2 cans (4 ounces) diced green chiles
- juice from 1 lime
- 2 tablespoons toasted pepitas
- 1/4 cup fresh cilantro, chopped
- kosher salt
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Instructions
- 1. Preheat the oven to 450 degrees F.
- 2. In a bowl, combine the rice, spinach black beans, mangos, chipotle peppers, cumin, cilantro, and a large pinch of salt.
- 4. On a baking sheet, rub the tortillas with olive oil. Lay 4 tortillas flat and then layer evenly with rice and beans mix plus cheese. Add the top tortilla. Transfer to the oven and cook for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
- 5. Meanwhile, make the salsa. Stir together the green chiles, lime juice, pepitas, and cilantro. Season to taste with salt.
- 6. Serve the quesadillas topped with salsa and drizzled with yogurt. EAT!
Source
Original recipe: View Original