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Prep Time:30 minsTotal Time:30 minsServings:4Yield:8 quesadillasJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:8 quesadillas
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:8 quesadillas
Yield:
8 quesadillas
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonscorn oil, divided1tablespoontablespoon chili-lime seasoning or rub, such as Tajín (see Tip)2cupschopped cauliflower1cupchopped poblano peppers8(6 inch)corn or whole-wheat tortillas, warmed½cupreduced-sodium refried black beans¾cupshredded Cheddar cheeseSalsa for serving
Cook Mode(Keep screen awake)
Ingredients
3tablespoonscorn oil, divided
1tablespoontablespoon chili-lime seasoning or rub, such as Tajín (see Tip)
2cupschopped cauliflower
1cupchopped poblano peppers
8(6 inch)corn or whole-wheat tortillas, warmed
½cupreduced-sodium refried black beans
¾cupshredded Cheddar cheese
Salsa for serving
DirectionsPosition rack in upper third of oven; preheat broiler to high. Line a baking sheet with foil.Whisk 1 tablespoon oil and seasoning in a medium bowl. Add cauliflower and poblanos; toss to coat. Spread evenly on the prepared pan. Broil on the upper rack until just tender, about 8 minutes. Reduce oven temperature to 200 degrees .Top half of each tortilla with 1 tablespoon each beans and cheese and 1/4 cup of the vegetable mixture. Sprinkle with the remaining cheese. Fold the tortillas in half.Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 quesadillas and cook, flipping once halfway, until browned, 2 to 4 minutes per side. Transfer to the baking sheet and keep warm in the oven. Repeat with the remaining 1 tablespoon oil and 4 quesadillas. Serve the quesadillas with salsa, if desired.TipsTip: Chile-lime seasoning originated in Mexico, where you’ll find it on the rims of margarita glasses and sprinkled on mango and jicama slices. It’s recently become popular in the U.S. We use it to add spice and tang to the quesadilla filling in this recipe.Originally appeared: EatingWell Magazine, March 2020
Directions
Position rack in upper third of oven; preheat broiler to high. Line a baking sheet with foil.Whisk 1 tablespoon oil and seasoning in a medium bowl. Add cauliflower and poblanos; toss to coat. Spread evenly on the prepared pan. Broil on the upper rack until just tender, about 8 minutes. Reduce oven temperature to 200 degrees .Top half of each tortilla with 1 tablespoon each beans and cheese and 1/4 cup of the vegetable mixture. Sprinkle with the remaining cheese. Fold the tortillas in half.Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 quesadillas and cook, flipping once halfway, until browned, 2 to 4 minutes per side. Transfer to the baking sheet and keep warm in the oven. Repeat with the remaining 1 tablespoon oil and 4 quesadillas. Serve the quesadillas with salsa, if desired.TipsTip: Chile-lime seasoning originated in Mexico, where you’ll find it on the rims of margarita glasses and sprinkled on mango and jicama slices. It’s recently become popular in the U.S. We use it to add spice and tang to the quesadilla filling in this recipe.
Position rack in upper third of oven; preheat broiler to high. Line a baking sheet with foil.
Whisk 1 tablespoon oil and seasoning in a medium bowl. Add cauliflower and poblanos; toss to coat. Spread evenly on the prepared pan. Broil on the upper rack until just tender, about 8 minutes. Reduce oven temperature to 200 degrees .
Top half of each tortilla with 1 tablespoon each beans and cheese and 1/4 cup of the vegetable mixture. Sprinkle with the remaining cheese. Fold the tortillas in half.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 quesadillas and cook, flipping once halfway, until browned, 2 to 4 minutes per side. Transfer to the baking sheet and keep warm in the oven. Repeat with the remaining 1 tablespoon oil and 4 quesadillas. Serve the quesadillas with salsa, if desired.
Tips
Tip: Chile-lime seasoning originated in Mexico, where you’ll find it on the rims of margarita glasses and sprinkled on mango and jicama slices. It’s recently become popular in the U.S. We use it to add spice and tang to the quesadilla filling in this recipe.
Originally appeared: EatingWell Magazine, March 2020
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Nutrition Facts(per serving)336Calories20gFat31gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
