Imagine biting into a crispy, golden quesadilla that explodes with a perfect harmony of smoky, sweet, and savory flavors. These Chipotle Black Bean Brown Rice and Mango Quesadillas are not just a meal - they're a culinary adventure that will transport your taste buds straight to flavor paradise! Whether you're a busy home cook or a weekend food enthusiast, this recipe promises to revolutionize your dinner routine with its incredible blend of Mexican-inspired ingredients and mouthwatering textures.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup brown rice, cooked
- 1 can black beans, drained and rinsed
- 1 ripe mango, diced
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 4 large flour tortillas
- 1 tablespoon chipotle sauce
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Start by cooking the brown rice according to the package instructions. Typically, this involves rinsing the rice, then combining it with water in a pot. Bring it to a boil, reduce the heat, cover, and simmer until the rice is tender and the water is absorbed, about 30-40 minutes. Set aside once cooked.
- While the rice is cooking, prepare the black beans. Open the can of black beans, drain them in a colander, and rinse under cold water to remove excess sodium. Set aside.
- Next, dice the ripe mango. Cut the mango in half, remove the pit, and carefully slice the flesh into small cubes. Set the diced mango aside.
- In a large mixing bowl, combine the cooked brown rice, black beans, diced mango, and shredded cheese. Add the chipotle sauce, and season with salt and pepper to taste. Stir the mixture until all ingredients are well combined.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, place one flour tortilla in the skillet.
- On one half of the tortilla, spoon a generous amount of the rice and bean mixture. Fold the other half of the tortilla over to create a half-moon shape. Press down gently with a spatula to seal the quesadilla.
- Cook the quesadilla for about 3-4 minutes on one side, or until golden brown and crispy. Carefully flip it over and cook for another 3-4 minutes on the other side until it is golden and the cheese is melted.
- Once cooked, remove the quesadilla from the skillet and place it on a cutting board. Repeat the process with the remaining tortillas and filling, adding more olive oil to the skillet as needed.
- After cooking all the quesadillas, cut each one into wedges. Serve warm with additional chipotle sauce or your favorite salsa on the side.
Tips
- Choose a ripe, sweet mango for the best flavor - look for one that gives slightly when gently pressed.
- Make sure to drain and rinse the black beans thoroughly to prevent excess moisture in your quesadillas.
- Use medium heat to achieve that perfect golden-brown crispy exterior without burning the tortilla.
- Don't overstuff your quesadillas - this can make them difficult to flip and cause filling to spill out.
- For extra flavor, consider adding a sprinkle of fresh cilantro or a squeeze of lime juice before serving.
- If you want to make prep easier, you can cook the rice and chop ingredients in advance.
- Use a non-stick skillet or well-seasoned cast-iron pan for the best results.
- Let the quesadillas rest for a minute after cooking to help the cheese set and make cutting easier.
Nutrition Facts
Calories: 405kcal
Carbohydrates: 53g
Protein: 17g
Fat: g
Saturated Fat: 6g
Cholesterol: 20mg
