Three-bean quesadillas with broccoli slaw

Vegetarian, Soy Free

4 Servings, 630 Calories/Serving

30 – 40 Minutes

Three kinds of beans plus a chocolaty mole poblano spice blend make these kid-friendly quesadillas interesting enough for grown-ups. Our quick and crunchy broccoli slaw includes nutty pumpkin seeds for an easy-to-love side.

Ingredients

  • 4 scallions
  • 1 cup cooked black beans
  • ½ cup cooked white beans
  • ½ cup cooked pinto beans
  • 1 tablespoon mole poblano spice blend
  • ¾ cup diced tomatoes
  • ½ cup diced mild green chiles
  • 4 whole wheat tortillas
  • 2 cups shredded Mexican cheese blend (Monterey jack - sharp cheddar - queso blanco - asadero)
  • 1 lemon
  • Fresh cilantro
  • 3 cups broccoli slaw mix (broccoli - red cabbage - carrots)
  • ¼ cup roasted pumpkin seeds
  • ⅓ cup Greek yogurt

Instructions

1

Prep the scallions and beans

  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the white parts for the beans and the green parts for the slaw and garnish.
  • Rinse all the beans.

2

Cook the beans

In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the white parts of the scallions and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the mole poblano spice blend and cook until fragrant, about 30 seconds.
Add all the beans, tomatoes, green chiles, and ¼ cup water and season with salt and pepper. Bring to a boil, reduce to a vigorous simmer, and cook, stirring occasionally, until the liquid is mostly evaporated and the beans are warmed through, 3 to 4 minutes. Transfer the beans to a medium bowl. Wipe out the pan.

3

Assemble the quesadillas

Place the tortillas on a work surface. Spread the beans onto the lower halves of the tortillas and sprinkle the cheese on top of the beans. Fold the top halves of the tortillas over the beans and cheese.

4

Cook the quesadillas

In the same pan used for the beans, warm 1 tablespoon oil over medium heat, swirling the pan to coat the bottom. Working in batches, adding more oil between batches as needed, add the quesadillas and cook until golden brown and the cheese is melted, 3 to 4 minutes per side. Transfer to a cutting board and let cool to warm. Cut the quesadillas into wedges (or into 1-inch squares for little eaters).
While the quesadillas cook, prepare the slaw.

5

Make the slaw

  • Juice half the lemon.
  • Coarsely chop the cilantro; set aside half for garnish.
In a large bowl, combine the broccoli slaw mix, lemon juice, pumpkin seeds, half the cilantro, half the green parts of the scallions (set aside the other half for garnish), and 1 tablespoon oil. Toss well and season to taste with salt and pepper.

6

Serve

Transfer the quesadillas to individual plates and garnish with the remaining green parts of the scallions. Top with the yogurt and remaining cilantro. Serve the slaw on the side.

Ingredient IQ In Mexican cooking, a mole is a kind of sauce, often prepared over days with a long list of ingredients. Mole poblano can contain a dozen or more dried herbs and spices; cinnamon and cocoa powder make it earthy and subtly sweet.

Kids can!
  • Rinse all the beans.
  • Assemble the quesadillas.
  • Juice the lemon and make the slaw.
  • Serve the meal.
  • Help clean up.

Nutrition per serving: Calories: 630, Protein: 35g, Total Fat: 38g, Monounsaturated Fat: 18g, Polyunsaturated Fat: 5g, Saturated Fat: 11g, Cholesterol: 45mg, Carbohydrates: 54g, Fiber: 24g, Sugar: 8g, Added Sugars: 0g, Sodium: 760mg
Contains: milk, wheat.

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