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Spinach, Black Bean, and Chipotle Quesadillas Recipe
Discover the secrets to making kickass quesadillas with this Serious Eats recipe that combines fresh spinach, black beans, and smoky chipotles with Swiss cheese. The key to success is mixing the cheese directly with the fillings to ensure even distribution and prevent ingredients from falling out, while using plenty of oil creates a puffy, flaky, and crispy golden-brown exterior that's absolutely irresistible.
Ingredients
- 40.000 ml vegetable oil
- 30.000 g fresh spinach
- salt
- 85.000 g canned black beans
- 15.000 g chipotle chile packed in adobo sauce
- 115.000 g shredded Swiss cheese
- 2.000 flour tortillas
Instructions
- Heat 2 teaspoons (10ml) oil in a 10-inch cast iron or nonstick skillet over medium-high heat until shimmering.
- Add spinach, season with salt, and cook, stirring, until wilted, about 1 minute.
- Transfer spinach to a bowl.
- Add black beans, chipotle, and cheese to spinach and mix to combine.
- Spread half of mixture evenly over half of one tortilla, leaving a 1/2-inch border.
- Fold tortilla over and seal edges by pressing down firmly.
- Repeat with remaining filling and second tortilla.
- Heat remaining 2 tablespoons (30ml) oil in same skillet over medium heat until shimmering.
- Carefully add both folded tortillas and cook, swirling and moving tortillas around, until golden brown and puffy on first side, about 2 minutes.
- Using a flexible metal spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on second side, about 2 minutes longer.
- Transfer quesadillas to a paper towel to drain.
- Cut into triangles and serve immediately.
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