Puebla Recipe

Prep filling

In a medium bowl, mash roughly half of the black beans with the back of a fork until chunky. Leave the rest whole for texture. Add the finely diced red onion, minced garlic, ground cumin, smoked paprika, 1/2 tsp salt, and 1/8 tsp black pepper. Stir to combine.

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the mashed bean mixture and sauté 1–2 minutes until fragrant. Add the fresh spinach in batches, stirring until wilted (1–2 minutes). If the mixture seems dry, add a splash of water or broth. Taste and adjust seasoning.

Lower heat to medium-low. Place one tortilla on a clean work surface. Sprinkle about 3/8 cup shredded cheese evenly over half of the tortilla, top with about 1/3 cup of the bean-spinach mixture, then another 2 tablespoons of cheese (this helps it stick). Fold the tortilla over to form a half-moon and press gently.

Melt about 1 teaspoon butter in a clean skillet over medium heat. Add the folded quesadilla and cook 2–3 minutes per side until golden brown and cheese is melted, pressing occasionally with a spatula. Repeat to make remaining quesadillas (should make 4). Keep warm on a baking sheet in a low oven (100–120°C / 210–250°F) if needed.

While quesadillas cook, combine sour cream, lime juice, chopped cilantro, 1/4 tsp ground cumin, 1/4 tsp salt, and optional minced chipotle or a dash of hot sauce in a small bowl. Mix until smooth and refrigerate until ready to serve. Adjust lime or salt to taste.

Rinse rice in a fine mesh strainer under cold water until water runs clear; drain well.

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the chopped onion and sauté 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Add the drained rice to the pan and stir to coat the grains in oil, toasting lightly for 2–3 minutes until edges begin to look translucent.

Stir in the tomato paste, 1/2 tsp ground cumin, 1/2 tsp salt, and 2 cups broth. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until rice is tender and liquid is absorbed.

If using peas and carrots, stir them in after removing the pan from heat, cover and let sit 5 minutes to warm through. Fluff rice with a fork and adjust seasoning.

In a medium bowl toss mixed greens and halved cherry tomatoes with 1 tablespoon olive oil, 1 teaspoon vinegar, 1/4 tsp salt, and a squeeze of lime. Toss gently to combine.

Plate each serving: place one quesadilla (cut into two wedges if desired) on the plate, spoon 1/2 cup Mexican rice beside it, add a small handful of salad. Drizzle 1–2 tablespoons seasoned sour cream over the quesadilla and garnish with cilantro leaves and a lime wedge.