Broccoli Rabe and Black Bean Quesadillas
Ingredients
Marinated Broccoli Rabe
-
1
large bunch
broccoli rabe
-
small handful
chopped fresh cilantro
-
1
tablespoon
olive oil
-
2
teaspoons
lime juice
-
1
medium clove
garlic
-
pinch
salt
-
pinch
red pepper flakes
Refried Black Beans
-
1
tablespoon
olive oil
-
1
medium
shallot
-
¼
teaspoon
salt
-
1
clove
garlic
-
½
teaspoon
ground cumin
-
¼
teaspoon
chili powder
-
1
can (15 ounces)
black beans
-
⅓
cup
water
Remaining Ingredients
-
4
small (8-inch)
whole grain tortillas
-
2
cups
grated Monterey Jack or cheddar cheese
-
to taste
olive oil
for brushing
-
to taste
salsa verde and/or guacamole
Instructions
- Prepare the broccoli rabe by removing the leaves from the stems, washing them, and tearing large leaves into smaller pieces.
- In a bowl, whisk together olive oil, lime juice, garlic, salt, and red pepper flakes, then pour over the broccoli rabe and massage the dressing into the leaves.
- In a saucepan, heat olive oil and sauté shallots until tender, then add garlic, cumin, and chili powder until fragrant.
- Add black beans and water to the shallots, simmer for 10 minutes, then mash the mixture until thick.
- Spread the bean mixture on each tortilla, add cheese and marinated broccoli rabe, then fold the tortillas in half.
- Cook each quesadilla in a skillet until golden and crisp, brushing with oil as needed.
- Let the quesadillas rest before slicing into wedges and serve with remaining broccoli rabe, beans, salsa verde, or guacamole.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
300mg
Cholesterol
20mg
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