Chipotle Black Bean, Brown Rice, and Mango Quesadillas
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.45 out of 5 stars
(78)
Ingredients
4 servings
- 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
How would you rate this recipe?
Preparation
Step 1
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!
Step 2
Save recipe for the next time?
