2poundsground beef or mushrooms, I did 1 pound of each
Various chiles, dried or canned
½onion, diced
2clovesgarlic, minced
1 12ouncecan black beans
4Tablespoonsoil
6large tortillas, I used the very large ones made for wraps
12-16ouncesshredded cheese, cheddar is always good
Salt and pepper
Toppings:
Fresh salsa
Greek yogurt or sour cream
Guacamole
Instructions
Cut portabella mushroom into chunky cubes.
Let any dried peppers soak in hot water for a few minutes the dice.
Crunch up the entire Arbol pepper. Use the skin and the seeds. Add these to a large skillet with a few tablespoons of oil and crank up the heat to medium-high.
Let simmer in the oil for a few minutes.
After a few minutes, add onions and garlic. Then add mushrooms (or beef) and chipotle peppers.
After about 6 minutes mushrooms will start to be cooked down and/or beef browned.
Add in black beans. Taste for salt and pepper also.
Lay each tortilla out, add a bit of cheese to one half, then pile on filling and finally top it with some more cheese.
In a 350 degree oven, cooked each quesadilla for a minute or two open-faced which helps melt the cheese well. Then take it out and fold over the half of the tortilla without filling on it. Then back in the oven for another 5 minutes or so.
After a few minutes, flip the quesadilla and cook it for a few more minutes.
Serve topped with salsa, guacamole, Greek yogurt of sour cream.