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Mexican Charred Black Beans Quesadillas
A charred Mexican black bean quesadilla dish with tomatillos, corn and avocado, finished with queso fresco and chipotle in adobo, served over refried beans.
Ingredients
Instructions
Drain and season the black beans, then braise them over medium-high heat until well browned, about 7 minutes.
Add the tomatillos and corn, cooking until softened, about 3 minutes.
Stir in the queso fresco and chipotle in adobo for a final minute.
Warm the refried beans separately.
Let the beans simmer for about 18 minutes so the flavors meld.
Fold in the avocado just before serving.
Serve hot over the refried beans, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
