Chile-Lime Cauliflower Quesadillas

Original cookbook page 57

Poblano peppers add a touch of heat to these quesadillas, but a sweet bell pepper is tasty, too, if you want something milder.

Ingredients

• 3 tablespoons corn oil, divided
• 1 tablespoon chili-lime seasoning or rub, such as Tajín
• 2 cups chopped cauliflower
• 1 cup chopped poblano peppers
• 8 6-inch corn or whole-wheat tortillas, warmed
• ½ cup reduced-sodium refried black beans
• ½ cup shredded Cheddar cheese
• Salsa for serving

Instructions

1. Position rack in upper third of oven; preheat broiler to high. Line a baking sheet with foil.
2. Whisk 1 tablespoon oil and seasoning in a medium bowl. Add cauliflower and poblanos; toss to coat. Spread evenly on the prepared pan. Broil on the upper rack until just tender, about 5 minutes. Reduce oven temperature to 200°.
3. Top half of each tortilla with 1 tablespoon each beans and cheese and ¼ cup of the vegetable mixture. Sprinkle with the remaining cheese. Fold the tortillas in half.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 quesadillas and cook, flipping once halfway, until browned, 2 to 4 minutes per side. Transfer to the baking sheet and keep warm in the oven. Repeat with the remaining 1 tablespoon oil and 4 quesadillas. Serve the quesadillas with salsa, if desired.