Oaxaca Cheese and Black Bean Quesadillas

Prep time: 25 minutes

Cook time: 10 minutes

Serves: 4

To make the citrus pickled onions:

Combine the sliced onions and lime juice in a non-reactive container like glass. Toss to coat. Set aside for 10-15 minutes or until bright pink in color, tossing frequently.

To make the salsa verde:

Combine all of the ingredients in a large bowl and toss to coat. Set aside for 10 minutes or more for the flavors to develop before serving.

To make the enchilada black beans:

Combine the beans and sauce in a small saucepan and bring to a simmer. Cook for 5 minutes until slightly thickened and warmed through.

To make the Smokey Crema:

Combine the ingredients in a small bowl and stir to combine. Refrigerate until ready to serve.

To make the Oaxaca Cheese and Black Bean Quesadillas:

Heat 1 tablespoon olive oil in a large skillet over medium heat. When warm sprinkle in Tajin seasoning. Add 4 tortillas to the pan, if there is not room work in more batches so that you do not crowd the pan. Use your hand or tongs to swirl each tortilla in the seasoned oil.

Sprinkle 1-ounce of shredded Oaxaca cheese and 1 tablespoon of the prepared enchilada black beans over each tortilla. Fold the tortillas in half creating half moon shaped quesadillas. Cook until golden brown, 1-2 minutes, then flip and cook another 1-2 minutes until golden brown and crispy.

Repeat the process with the remaining tortillas and ingredients making 8 quesadillas total. Serve immediately with salsa verde, citrus pickled onions, and smokey crema.

Recipe notes

Smokey Crema: Omit the chopped minced canned chipotle for a milder sauce.

Salsa Verde: There will be more salsa verde than needed to top the quesadillas. Serve any remaining salsa with chips. Store leftovers in the fridge for up to 3 days.

Oaxaca Cheese and Black Bean Quesadillas: If the pan is overheating, remove it from the heating element and allow it to cool for a moment. Cooking too quickly can result in a charred tortilla.

Recipe credit: CA Grown

Photo credit: Meg van der Kruik for CA Grown