Express
Fiesta Black Bean Quesadilla
with chipotle crema
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 15½ oz. Black Beans
- 10 oz. Corn Kernels
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4 Large Flour Tortillas
- 1 Red Bell Pepper
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6 oz. Shredded Cheddar-Jack Cheese
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6 oz. Light Sour Cream
- 4 oz. Fire Roasted Salsa
- 4 Green Onions
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1 oz. Chipotle Pesto
- 3 tsp. Fiesta Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) d3VylGOD
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Calories610
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Carbohydrates73g
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Net Carbs67g
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Fat26g
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Protein25g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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Add protein to meal as desired.
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1 Prepare the Ingredients
Drain and rinse beans in colander/strainer.
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.Trim and thinly slice green onions, keeping white and green portions separate. -
2 Cook the Filling
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add bell peppers to hot pan and stir occasionally until tender, 4-6 minutes.
Add beans, white portions of green onions, corn, fiesta seasoning, and 1/4 tsp. salt. Cook, 2 minutes.Stir in salsa (to taste), half the chipotle pesto (to taste; reserve remaining for chipotle crema), and a pinch of salt until combined.Remove from burner. -
3 Assemble and Cook the Quesadillas
Place tortillas on a clean work surface. Evenly divide cheese between tortillas, placing on one half. Top with filling. Fold tortilla over filling, pressing gently to adhere. Wipe pan clean and reserve.
Return pan used to cook filling to medium heat and add 1 tsp. olive oil.Working in batches, add quesadillas to hot pan. There should be no overlap. Cook until golden-brown and cheese is melted, 2-4 minutes per side.Remove from burner.While quesadillas cook, continue recipe. -
4 Make Chipotle Crema and Finish Dish
In a mixing bowl, combine sour cream and remaining chipotle pesto (to taste).
Plate dish as pictured on front of card, garnishing with chipotle crema (to taste) and green portions of green onions. Bon appétit!
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