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Black Bean & Corn Quesadillas
with Green Chiles & Chipotle-Mango Aioli
Calling all chile-lovers! Three different types of chiles (of varying heat levels) give these quesadillas dimension and complexity: diced green Anaheim chiles; chipotle morita powder made from smoked, ripe jalapeƱos; and red pepper flakes in the sweet and tangy mango chutney.
Nutrition (per serving)
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INGREDIENTS
- 2 oz vegan cream cheese
- 2 oz shredded cheddar cheese
- 2 oz diced green chiles
- 13.4 oz sweet corn, drained and rinsed
- 6 oz organic black beans
- 1 tsp chipotle morita powder (divided)
- 1 tbsp mango chutney
- 1/4 cup vegan mayo
- 2 whole wheat flour tortillas
Nutrition (per serving)
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INSTRUCTIONS
Stir together cream cheese, just half the cheddar, green chiles, and a pinch of salt in medium bowl. In separate bowl, combine corn, just half the black beans, just Ā½ tsp chipotle morita powder, and a pinch of salt and stir. (4-serving meal: use 1 tsp chipotle morita powder) (TIP: Keep remaining black beans for your own use.)
In small bowl, stir together remaining chipotle morita powder, mango chutney, mayo, and a pinch of salt.
Place tortillas on clean work surface and spread chile-cheese mixture on half of each tortilla. Top with black bean and corn mixture and sprinkle with remaining cheddar. Fold quesadillas and gently press to seal.
Heat 1 tsp vegetable oil in large nonstick skillet over medium heat. Add one quesadilla and cook until golden brown, 2 to 3 minutes per side. Repeat with remaining quesadilla. (4-serving meal: use 2 tsp vegetable oil) (TIP: Add more oil as needed.)
Cut black bean and corn quesadillas with green chiles into quarters. Serve with chipotle-mango aioli for dipping. Ā”Buen apetito!
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