Chorizo & Black Bean Quesadillas

🥘 Ingredients

• black beans (drained & rinsed)
  15 oz
• black pepper
  ¼ tsp
• cheddar cheese
  ½ cup
• cilantro (chopped)
  1
• cooking oil
  2 tbsp
• flour tortillas
  4 unit
• lime (quartered)
  1
• mexican cheese blend
  ½ cup
• mexican chorizo
  8 oz
• mexican spice blend
  1 tbsp
• red onion (diced)
  1
• rice wine vinegar
  2 tbsp
• salt
  ½ tsp
• sour cream
  2 tbsp
• sugar
  1 tsp

🍳 Cookware

• small bowl
• large pan

1. 

   1

   Wash and dry produce. Dice red onion . Quarter lime . Roughly chop cilantro . Drain and rinse black beans . In a small bowl , combine rice wine vinegar , sugar , salt , and black pepper . Add red onion and let pickle for ⏱️ 10 minutes .

   red onion: 1 (diced), lime: 1 (quartered), cilantro: 1 (chopped), black beans: 15 oz (drained & rinsed), rice wine vinegar: 2 tbsp, sugar: 1 tsp, salt: ½ tsp, black pepper: ¼ tsp
2. 

   2

   Heat cooking oil in a large pan over medium-high heat. Add mexican chorizo , breaking it apart with a spoon, and cook until browned ⏱️ 4 minutes . Stir in black beans and mexican spice blend , cooking until heated through ⏱️ 2 minutes .

   cooking oil: 2 tbsp, mexican chorizo: 8 oz, mexican spice blend: 1 tbsp
3. 

   3

   Place flour tortillas on a clean work surface. Sprinkle half of each tortilla evenly with half the cheddar cheese and half the mexican cheese blend . With a slotted spoon, top cheese with filling; sprinkle evenly with remaining cheddar cheese and mexican cheese blend. Fold in half to create quesadillas.

   flour tortillas: 4 unit, cheddar cheese: ½ cup, mexican cheese blend: ½ cup
4. 

   4

   Cook quesadillas in the same pan ⏱️ 2 minutes per side until golden and cheese is melted. Transfer to a paper towel-lined plate to rest ⏱️ 1 minute .
5. 5

   Cut quesadillas into wedges. Top with pickled red onion, sour cream , and fresh cilantro. Serve with lime wedges on the side.

   sour cream: 2 tbsp