A hit of chipotle powder means these quesadillas pack some smoky heat, while fire-roasted corn amps up that irresistible charred flavor.
Chef's notes
Hummus: Be sure to check the label to ensure the hummus does not contain added oils. Look for Oasis, Roots, and Cedars.
Chipotle Powder: Chipotle powder is made of dried and ground chipotle chiles (as opposed to "chili powder," which is a mix of ground chiles with several spices like oregano, garlic powder, and cumin). It is moderately spicy.
Steps
1
Prepare Chipotle Hummus
Ingredients
3⁄4 cup hummus
3⁄4 teaspoon chipotle powder
In a small bowl, combine hummus and chipotle powder; mix well. Cover and refrigerate until ready to assemble quesadillas.
2
Sauté Onions and Peppers
Ingredients
3⁄4 yellow onion, chopped
3⁄4 red or green bell pepper, chopped
In a large skillet over medium heat, cook onions and bell peppers, stirring occasionally, until onions start to turn translucent, 3 to 4 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.
3
Make Filling
Ingredients
1 1⁄2 teaspoons mild chili powder
3⁄4 teaspoon garlic powder
3⁄4 teaspoon ground cumin
7 1⁄2 oz frozen fire-roasted corn
3 oz kale
3⁄4 (15-oz) can black beans
sea salt
freshly ground black pepper
Stir chili powder, garlic powder, and cumin into onions and peppers. Add roasted corn, kale, and black beans and cook, stirring occasionally, until kale has wilted, 1 to 2 minutes. Add water if needed to prevent sticking. Season with salt and pepper to taste.
4
Make Quesadillas
Ingredients
12 corn tortillas
For each quesadilla, spread one tortilla with chipotle hummus, top with bean-and-vegetable filling, then press another tortilla lightly on top.
5
Cook Quesadillas
Heat a nonstick skillet or griddle over medium heat. Cook quesadillas, two at a time if necessary, turning once, until lightly browned and crisp, about 6 minutes.
6
Serve
Cut into wedges to serve. Top with fresh salsa.
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