Broccoli Rabe and Black Bean Quesadillas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 80.

	this recipe	typical
fat	4%	2%
salt	0%	0%
aromatics	24%	6%
vegetables and beans	70%	6%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 large bunch of broccoli rabe (about 1 pound)
	Small handful of chopped fresh cilantro
14 g	1 tablespoon olive oil
10 g	2 teaspoons lime juice, to taste
3 g	1 medium clove garlic, pressed or minced
	Pinch of salt, to taste
	Pinch of red pepper flakes
14 g	1 tablespoon olive oil
150 g	1 medium shallot, chopped, or 1/3 cup chopped red onion
2 g	1/4 teaspoon salt
3 g	1 clove garlic, pressed or minced
1 g	1/2 teaspoon ground cumin
1 g	1/4 teaspoon chili powder
425 g	1 can (15 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
79 g	1/3 cup water
100 g	4 small (8-inch) whole grain tortillas
226 g	2 cups grated Monterey Jack or cheddar cheese
	Olive oil, for brushing
	Serving suggestions: salsa verde and/or guacamole

Method: 5 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Hi Kate, My girlfriend and I have made about 20 of your dishes on the site and it's been epic! This was one of our favorites as well as the spinach enchiladas. We just wanted to let you know that your website has opened up a whole world of cooking and eatin” — a cook, 5.0★

“This was absolutely delicious and very filling. I doubled this recipe to feed my meat-loving family of 4 for dinner. Kept them warm in the oven as it was a bit time consuming to make 1 at a time. Served them with sour cream and avocado. Even my 200 lb husband ” — a cook, 5.0★