Black bean quesadillas with creamy jalapeño sauce from Half Baked Harvest Quick & Cozy (page 147) by Tieghan Gerard

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Notes about this recipe

  • jay.moe on April 16, 2025

    The quesadillas are very tasty and make a quick dinner with items that I already have in my pantry. I doubled the amount of cheese that was called for in the recipe. Next time I would use extra Chipotle peppers for a little more heat and would also mash the beans a little too keep them from falling out of the quesadillas.

  • averythingcooks on January 25, 2025

    I did riff a bit here to use what I had & match our preferences. I used up the black beans I had in the freezer & added cooked chorizo sausage meat + a mix of sweet & hot peppers. My sauce choice was a smooth (and hot!) roasted tomato & chipotle salsa so I didn't need the extra chipotles in adobo called for. For the sauce, I chopped roasted jalapenos from the freezer & used Thai basil in place of cilantro. This was a tasty & quick Friday night dinner.

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