Broccoli Rabe and Black Bean Quesadillas

Using gluten-free tortillas will make this vegetarian recipe gluten-free
Contributor

These healthy Broccoli Rabe and Black Bean Quesadillas are perfect for anyone who's looking for a vegetarian Mexican treat.

Special diet note: This recipe is vegetarian as written, and can be made gluten-free if you use gluten-free tortillas.

This recipe is provided by Andy Boy.

4
Servings
442
Calories Per Serving
Deliver Ingredients

Ingredients

For the Marinated Broccoli Rabe:

  • 1 large bunch of broccoli rabe (about 1 pound)
  • 1 small handful of chopped fresh cilantro
  • 1 Tablespoon olive oil
  • 2 Teaspoons lime juice
  • 1 medium clove garlic, pressed or minced
  • 1 Pinch of salt
  • 1 Pinch of of red pepper flakes

Refried Black Beans

  • 1 Tablespoon olive oil
  • 1 medium shallot, chopped
  • 1/4 Teaspoon salt
  • 1 clove garlic, pressed or minced
  • 1 Teaspoon ground cumin
  • 1/4 Teaspoon chili powder
  • 15 Ounces black beans, rinsed and drained, or 1 1/2 cups cooked black beans
  • 1/3 Cup water

Remaining ingredients:

  • 4 small (8”) whole grain tortillas
  • 2 Cups grated Monterey Jack cheese
  • olive oil, for brushing

Directions

For the Marinated Broccoli Rabe:

First, prepare the marinated broccoli rabe: Pull the broccoli rabe leaves from the stems and discard the stems. Wash and spin dry the leaves. Tear any large leaves into small, bite-sized pieces, then transfer the leaves to a large serving bowl, along with the chopped cilantro. 

In a small bowl, combine the olive oil, lime juice, garlic, salt and red pepper flakes. Whisk until blended. Pour the dressing over the leaves and gently massage the dressing into the leaves until they are all lightly coated.

Refried Black Beans

To cook the refried beans: In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the shallot and salt. Cook, stirring often, until the shallot is tender and turning translucent, about 4 to 5 minutes. Add the garlic, cumin and chili powder and cook, while stirring constantly, until fragrant, about 30 seconds. Add the drained beans and water. Let the mixture come to a simmer and cook for 10 minutes, stirring often, and reducing heat as necessary to maintain a gentle simmer. Remove from heat and mash the beans with a potato masher, pastry cutter or fork until the mixture is thick and spreadable. 

Remaining ingredients:

To cook the quesadillas: Spread the bean mixture evenly over each tortilla. Warm a medium-to-large skillet over medium heat. Transfer one tortilla to the warmed skillet and sprinkle about 1/4 of the cheese over the bean mixture. Spread a handful of marinated broccoli rabe leaves over one-half of the tortilla, leaving any large buds in the bowl. Once the cheese is melting, fold the cheesy side over the broccoli rabe. Brush the top of the quesadilla lightly with oil. Once the cheese is fully melted, flip the quesadilla, and brush the top with oil. Let each side cook until golden and crisp, flipping as necessary. Transfer the cooked quesadilla to a plate, and repeat for remaining quesadillas.

Let the cooked quesadillas rest for a few minutes to set the cheese, then use a pizza cutter or sharp chef’s knife to slice each one into three wedges. Serve with any remaining marinated broccoli rabe or beans on the side, as well as salsa verde and/or guacamole for dipping.

Nutritional Facts

Total Fat
18g
26%
Sugar
1g
1%
Saturated Fat
9g
38%
Cholesterol
29mg
10%
Carbohydrate, by difference
49g
38%
Protein
21g
46%
Vitamin A, RAE
107µg
15%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
299mg
30%
Choline, total
1mg
0%
Fiber, total dietary
7g
28%
Folate, total
8µg
2%
Iron, Fe
6mg
33%
Magnesium, Mg
32mg
10%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
371mg
53%
Selenium, Se
34µg
62%
Sodium, Na
1180mg
79%
Water
59g
2%
Zinc, Zn
2mg
25%

Broccoli Rabe Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Broccoli Rabe Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.