Broccoli Rabe and Black Bean Quesadillas

Crispy quesadillas stuffed with broccoli rabe and black beans!

Do you’ll have pleasurable plans for Cinco de Mayo? It’s a type of festive holidays that sneaks up on me, like St. Patrick’s Day, and makes me need I’ve been a additional proactive social gathering planner. Sometimes, I get lucky and my associates use it as an excuse to get collectively. Totally different situations, I make do with some chips and salsa or a inexperienced shirt.

Cinco de Mayo is tomorrow, and in case you’re the ultimate-minute type like I am, I’ve a quesadilla for you. It’s golden and crisp on the pores and skin, and stuffed full of (largely) redeeming substances on the inside.

broccoli rabe

Likelihood is you will affiliate broccoli rabe with Italian recipes, nevertheless it certainly held up correctly on this Mexican one. I dealt with it like kale and massaged it with olive oil, lime juice and garlic. Quick refried black beans and some melted cheese spherical it out.

Broccoli rabe is known for its sturdy style, notably in its raw state. Within the occasion you’re not wild about raw greens, nevertheless want to aim broccoli rabe, I wish to advocate my broccoli rabe pesto flatbread, lemony roasted potatoes and broccoli rabe, or broccoli rabe peanut soba noodles. See for many who don’t find yourself craving additional! Quesadillas await.

quesadilla ingredientsHearty and fresh broccoli rabe quesadillas -

Broccoli Rabe and Black Bean Quesadillas
4.7 from 7 critiques
Creator: Cookie and Kate
Recipe type: Entree
Delicacies: Mexican
Prep time:  
Prepare dinner supper time:  
Entire time:  
Serves: 4 quesadillas
These hearty quesadillas are crammed with garlicky, lime-marinated broccoli rabe and refried black beans, in order that they’re lighter than most. Whenever you’ve acquired any additional marinated broccoli rabe and beans, they’re good accompaniments, as are guacamole and salsa verde. Recipe yields 4 quesadillas (each created from 1 tortilla folded in half, for a visual).
Marinated broccoli rabe
  • 1 large bunch of broccoli rabe (about 1 pound)
  • Small handful of chopped current cilantro
  • 1 tablespoon olive oil
  • 2 teaspoons lime juice, to fashion
  • 1 medium clove garlic, pressed or minced
  • Pinch of salt, to fashion
  • Pinch of crimson pepper flakes
Refried black beans
  • 1 tablespoon olive oil
  • 1 medium shallot, chopped, or ⅓ cup chopped purple onion
  • ¼ teaspoon salt
  • 1 clove garlic, pressed or minced
  • ½ teaspoon flooring cumin
  • ¼ teaspoon chili powder
  • 1 can (15 ounces) black beans, rinsed and drained, or 1½ cups cooked black beans
  • ⅓ cup water
Remaining substances
  • 4 small (eight-inch) full grain tortillas
  • 2 cups grated Monterey Jack or cheddar cheese
  • Olive oil, for brushing
  • Serving options: salsa verde and/or guacamole
  1. First, put collectively the broccoli rabe so it might marinate while you set collectively the remaining. Pull the broccoli rabe leaves from the stems and discard the stems. Wash and spin dry the leaves. Tear any large leaves into small, chew-sized gadgets, then change the leaves to an enormous serving bowl, along with the chopped cilantro.
  2. In a small bowl, combine the olive oil, lime juice, garlic, salt and pink pepper flakes. Whisk until blended. Pour the dressing over the leaves and gently therapeutic therapeutic massage the dressing into the leaves until they’re all flippantly coated. Take a little bit of chew, and add additional lime juice and salt do you have to uncover it too bitter.
  3. To prepare dinner dinner the refried beans: In a medium saucepan over medium heat, warmth the olive oil until shimmering. Add the shallot and salt. Put together dinner, stirring often, until the shallot is tender and turning translucent, about 4 to 5 minutes. Add the garlic, cumin and chili powder and put together dinner, whereas stirring constantly, until fragrant, about 30 seconds. Add the drained beans and water. Let the mixture come to a simmer and put together dinner for 10 minutes, stirring sometimes, and decreasing heat as essential to deal with a light simmer. Take away from heat and mash the beans with a potato masher, pastry cutter or fork until the mixture is thick and spreadable.
  4. To organize dinner the quesadillas: Unfold the bean mixture evenly over each tortilla. Warmth a medium-to-big skillet over medium heat. Change one tortilla to the warmed skillet and sprinkle about one-fourth of the cheese over the bean mixture. Unfold a handful of marinated broccoli rabe leaves over one-half of the tortilla, leaving any big buds inside the bowl. As quickly because the cheese is melting, fold the cheesy facet over the broccoli rabe. Brush the very best of the quesadilla flippantly with oil. As quickly because the cheese is completely melted, flip the quesadilla, and brush the very best with oil. Let both aspect put together dinner until golden and crisp, flipping as obligatory. Change the cooked quesadilla to a plate, and repeat for remaining quesadillas.
  5. Let the cooked quesadillas rest for a few minutes to set the cheese, then use a pizza cutter or sharp chef’s knife to slice each quesadilla into three wedges. Serve with any remaining marinated broccoli rabe or beans on the facet, along with salsa verde and/or guacamole for dipping.

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