Chipotle Black Bean, Brown Rice, and Mango Quesadillas

I really enjoy making lunch at home on the weekends because we spend so much time going out with friends and trying to maximize our non-working hours sometimes those lunches are one of our only opportunities to unwind over a meal just for the two of us at home. That said, I still enjoy simple recipes that can help me maximize my free time while still delivering a meal that tastes great. This quesadilla checked all of the right boxes -- the chipotle adds spice, the mango/honey add sweetness, and the black beans make the quesadilla filling. I also loved how simple it was just to fold these in half and bake them, rather than trying to stack tortillas over filling and then have everything fall apart when flipped.

Recipe from Half Baked Harvest.

-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
-kosher salt
-10 small flour tortillas
-1/2 cup shredded pepper jack cheese
-1/2 cup shredded cheddar cheese
-Plain Greek yogurt mixed with honey and lime, for serving

Preheat the oven to 450 degrees. And then combine the rice, spinach, black beans, mangoes, chipotle peppers, cumin, and a large pinch of salt in a large bowl.

On a foiled lined baking sheet, rub the tortillas with olive oil and evenly layer the rice and beans mixture on half of each of the 10 tortillas. Fold each in half to cover the filling and then bake for 5-8 minutes. Flip the quesadillas and then cook for 5 additional minutes or until the cheese is melted and the tortillas are browned and crispy.

Serve the quesadillas with honey-lime Greek yogurt.


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