Pecan Free Pickled Jalapeño Black Bean Quesadillas with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the cilantro slaw
- 3 cups green cabbage, thinly shredded
- ½ cup fresh cilantro leaves, roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp olive oil
- ½ tsp ground cumin
- ¼ tsp salt
For the filling
- 1 can (15 oz) black beans, drained and rinsed
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp salt
- ⅓ cup pickled jalapeños, drained and roughly chopped
- 2 cups shredded monterey jack cheese
For the quesadillas
- 4 large flour tortillas (10-inch)
- 1 tbsp neutral oil or butter, divided
For serving
- sour cream, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Make the slaw: combine the shredded cabbage and cilantro in a large mixing bowl. In a small bowl, whisk together the lime juice, olive oil, cumin, and salt until combined. Pour the dressing over the cabbage mixture and toss well to coat. Set aside while you prepare the filling — the slaw will soften slightly and the flavors will come together.
- 2
In the same small bowl, toss the drained black beans with the cumin, smoked paprika, garlic powder, and salt until the beans are evenly coated.
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