Chef's Notes
Hummus: Be sure to check the label to ensure the hummus does not contain added oils. Look for Oasis, Roots, and Cedars.
Chipotle Powder: Chipotle powder is made of dried and ground chipotle chiles (as opposed to “chili powder,” which is a mix of ground chiles with several spices like oregano, garlic powder, and cumin). It is moderately spicy.
Step 1: Prepare Chipotle Hummus
- 3⁄4 cup hummus
- 3⁄4 teaspoon chipotle powder
In a small bowl, combine hummus and chipotle powder; mix well. Cover and refrigerate until ready to assemble quesadillas.
Step 2: Sauté Onions and Peppers
- 3⁄4 yellow onion, chopped
- 3⁄4 red or green bell pepper, chopped
In a large skillet over medium heat, cook onions and bell peppers, stirring occasionally, until onions start to turn translucent, 3 to 4 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.
Step 3: Make Filling
- 1 1⁄2 teaspoons mild chili powder
- 3⁄4 teaspoon garlic powder
- 3⁄4 teaspoon ground cumin
- 7 1⁄2 oz frozen fire-roasted corn
- 3 oz kale
- 3⁄4 (15-oz) can black beans
- sea salt
- freshly ground black pepper
Stir chili powder, garlic powder, and cumin into onions and peppers. Add roasted corn, kale, and black beans and cook, stirring occasionally, until kale has wilted, 1 to 2 minutes. Add water if needed to prevent sticking. Season with salt and pepper to taste.
Step 4: Make Quesadillas
- 12 corn tortillas
For each quesadilla, spread one tortilla with chipotle hummus, top with bean-and-vegetable filling, then press another tortilla lightly on top.
Step 5: Cook Quesadillas
Heat a nonstick skillet or griddle over medium heat. Cook quesadillas, two at a time if necessary, turning once, until lightly browned and crisp, about 6 minutes.
Step 6: Serve
Cut into wedges to serve. Top with fresh salsa.