Black-Bean Quesadillas With Smoked Salmon Recipe

Name: Black-Bean Quesadillas With Smoked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh tomatillas (about 12), husked; 2 tablespoons chopped fresh cilantro; 1 jalapeno pepper, seeded and minced; 2 teaspoons fresh lime juice; 1/2 teaspoon kosher salt; 2 cups hot, cooked black beans; 2 teaspoons olive oil; 4 teaspoons fresh lime juice; 1 teaspoon kosher salt; 1 clove garlic, peeled and minced; 1/4 cup chopped scallions; Freshly ground pepper to taste; 6 ounces soft goat cheese; 6 small flour tortillas; 6 large slices smoked salmon; 1/4 cup orange juice; 2 teaspoons fresh lemon juice; 1 teaspoon Dijon mustard; 2 teaspoon walnut oil; 1/2 teaspoon kosher salt; Freshly ground pepper to taste; 10 cups stemmed arugula; 2 yellow bell peppers, cored and cut into thin strips

Servings: persons

1 pound fresh tomatillas (about 12), husked
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
2 cups hot, cooked black beans
2 teaspoons olive oil
4 teaspoons fresh lime juice
1 teaspoon kosher salt
1 clove garlic, peeled and minced
1/4 cup chopped scallions
Freshly ground pepper to taste
6 ounces soft goat cheese
6 small flour tortillas
6 large slices smoked salmon
1/4 cup orange juice
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
2 teaspoon walnut oil
1/2 teaspoon kosher salt
Freshly ground pepper to taste
10 cups stemmed arugula
2 yellow bell peppers, cored and cut into thin strips

1
To make the salsa, pulse the tomatillas in a food processor until well combined.
2
Set aside.
3
To make the quesadillas, gently combine the hot beans, the oil, lime juice, salt, garlic, scallions and pepper to taste.
4
Keep warm.
5
Spread about 2 tablespoons of goat cheese over half of each tortilla.
6
Using a heaping 1/4 cup of the bean mixture for each tortilla, press the beans into the goat cheese.
7
Trim the salmon slices to fit half of the tortilla and lay the slices with the trimmings over the beans.
8
Fold the tortilla in half and press the sides together.
9
Set aside.
10
To make the salad, whisk together the juices and mustard.
11
Whisk in the walnut oil, salt and pepper.
12
Place the arugula in a bowl and toss with the yellow peppers.
13
Toss with the dressing.
14
Heat a large nonstick skillet.
15
Working in batches, cook the quesadillas until browned and heated through, about 1 to 1 1/2 minutes per side.
16
Cut each into 3 triangles.
17
Spoon a little of the salsa onto the center of 6 large plates.
18
Place 3 quesadilla triangles around the salsa.
19
Arrange the salad in a circle around the edge of the plates and serve immediately.

999

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Calories

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Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 pound fresh tomatillas (about 12), husked, 2 tablespoons chopped fresh cilantro, 1 jalapeno pepper, seeded and minced, 2 teaspoons fresh lime juice, and more.

Yes, Black-Bean Quesadillas With Smoked Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black-Bean Quesadillas With Smoked Salmon

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