2 or 1.5 Garlic
Black beans with Cumin
Smash black beans with cumin and salt and pepper
Honey Lime Cumin Chipotle Powder Shrimp Taco
Marinate shrimp in honey, lime, cumin, chipotle for 15 mins
6 poblano chiles
¼ cup loosely packed fresh cilantro
1 can of black beans
1 tablespoon plus 2 tsp. olive oil
1 medium white onion, thinly sliced lengthwise (about 1-½ cups)
Kosher salt and freshly ground black pepper
2 flour tortillas
Grated Monterey Jack cheese (4 to 8 oz.)
sour cream or crème fraiche to taste
Roast the peppers in the oven:
Preheat the oven to 400ºF.
Halve and seed the peppers and place on a parchment-lined (for easy cleanup) baking sheet. Roast for about 30 to 35 minutes or until charred in some places. (Don’t let them get too black as I did here or you will have trouble peeling them.)
Immediately after roasting, put the poblanos in a bowl, cover, and set aside to steam and loosen the skins. When they’re cool enough to handle, peel the charred skin off with your hands or a small paring knife.
Pull out and discard the stems and seed clusters (if you haven’t already).
Slice the peppers into ¼-inch-wide strips and put them in a small bowl.
Put a baking sheet in the oven and heat the oven to 150°F (or its lowest setting).
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, 3 to 5 minutes. Then add the black beans and garlic. Add the poblano strips, season with a generous pinch of salt and a few grinds of pepper, and cook, stirring occasionally, until the peppers are heated through, another 1 to 2 minutes. Transfer to a plate and wipe the skillet clean.
Heat 1 tsp. of the oil in the skillet over medium-high heat until hot. Add one tortilla and scatter over it half of the cheese, half of the poblano mixture, and half of the cilantro. When the tortilla smells toasty and the bottom is browned in spots, in 1 or 2 minutes, fold it in half, pressing it with a spatula to flatten it. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining ingredients to make one more quesadillas.
Cut each quesadilla into wedges and serve with the sour cream or crème fraiche on the side.