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Easy One-Pan Chorizo and Black Bean Quesadillas Recipe with Chipotle Crema

one-pan chorizo and black bean quesadillas - featured image
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A quick and flavorful one-pan quesadilla recipe featuring smoky chorizo, hearty black beans, melty cheese, and a creamy chipotle crema. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 8 oz (225 g) fresh Mexican chorizo sausage, casing removed and crumbled
  • 1 (15 oz / 425 g) can black beans, drained and rinsed
  • 4 large (10-inch / 25 cm) flour tortillas
  • 1 ½ cups (170 g) shredded Monterey Jack or Mexican cheese blend
  • ½ small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1–2 chipotle peppers in adobo, finely chopped
  • ½ cup (120 ml) sour cream
  • 1 tablespoon fresh lime juice
  • A handful fresh cilantro leaves, chopped (optional)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare the chipotle crema by combining sour cream, chopped chipotle peppers, lime juice, and a pinch of salt in a small bowl. Mix well and refrigerate for at least 5 minutes.
  2. Heat olive oil in a large skillet over medium heat. Add crumbled chorizo and cook for 5-7 minutes until browned and slightly crispy, breaking it into small pieces.
  3. Add chopped onion and minced garlic to the skillet with chorizo. Cook for 3 minutes until onion softens and becomes translucent.
  4. Stir in drained black beans and cook for 2-3 minutes until heated through. Season with salt and pepper.
  5. Wipe the skillet clean and reduce heat to medium-low. Place one tortilla in the pan, sprinkle about ⅓ cup shredded cheese over half the tortilla, then spoon a layer of the chorizo and bean mixture on top. Add a little more cheese on top of the filling.
  6. Fold the tortilla over the filling and press gently with a spatula. Cook for 3-4 minutes until the bottom is golden and crispy. Flip carefully and cook the other side for another 3-4 minutes until cheese melts and tortilla crisps.
  7. Remove from pan and keep warm. Repeat assembly and cooking for remaining tortillas and filling.
  8. Slice quesadillas into wedges and serve warm with chilled chipotle crema and optional chopped cilantro.

Notes

Cook chorizo thoroughly until slightly crispy for best flavor. Use medium heat to avoid burning onions and garlic. Flip quesadillas carefully with a wide spatula. Chipotle crema tastes better after chilling for at least 30 minutes. Leftover filling can be used for burritos or tacos. For gluten-free, use corn tortillas and handle gently when flipping. For vegetarian, omit chorizo and add sautéed mushrooms or roasted sweet potatoes.

Nutrition

Keywords: chorizo quesadilla, black bean quesadilla, chipotle crema, one-pan meal, quick dinner, easy quesadilla, Mexican recipe, weeknight dinner

Find it online: https://prismtaste.com/easy-one-pan-chorizo-and-black-bean-quesadillas-recipe-with-chipotle-crema/