Copycat Black Bean Quesarito Recipe (Taco Bell)
My black bean Quesarito Recipe is just like Taco Bell! It combines the best parts of a bean burrito and a quesadilla in one delicious dish.
Ingredients
Quesarito Ingredients
- 8 flour tortillas (see Note #1)
- 1 cup nacho cheese sauce recipe below
- 15 ounces canned black beans drained and rinsed
- 2 cups grated colby jack cheese or Mexican cheese blend
- 2 cups Mexican red rice recipe below
- 1/2 cup sour cream or to taste
- 1/2 cup creamy chipotle sauce recipe below
Creamy Chipotle Sauce
- 1/2 cup sour cream
- 1 teaspoon Mexican seasoning
- 1 teaspoon chipotle peppers in adobo sauce finely chopped
Nacho Cheese Sauce
- 16 ounces Velveeta
- 1/4 teaspoon cayenne pepper
- 1/2 cup evaporated milk
- 1/4 cup pickled jalapeno juice (brine from can of pickled jalapenos)
Mexican Red Rice
- 3 tablespoons extra virgin olive oil
- 1/2 medium white onion diced
- 1-3 jalapeño peppers seeded and minced
- 3 cloves garlic minced
- 2 cups long-grain jasmine rice
- 2 cups reduced sodium chicken stock
- 1 14.5-ounce can fire-roasted diced tomatoes
- 8 ounces tomato sauce
- 2 tablespoons Mexican Seasoning Blend link recipe
- 1 teaspoon kosher salt
Instructions
Creamy Chipotle Sauce
- Add all ingredients to a small bowl and whisk to combine. Set aside.
Mexican Red Rice
- Warm the oil in a 10-inch skillet over medium heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the onion and jalapeños to the pan. Cook, stirring occasionally, until the onions begin to soften, 2 to 3 minutes.
- Add the garlic and stir to combine. Continue cooking for 30 seconds.
- Add the rice and stir until it is well coated in the oil. Cook until the rice starts to brown, 3 to 4 minutes, stirring occasionally.
- Add the chicken stock, tomatoes, tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.
- Cover the pot, decrease the heat to a simmer and cook until the rice is cooked through, 12 to 15 minutes. Meanwhile, make the nacho cheese sauce. and warm the black beans.
Nacho Cheese Sauce
- Cut Velveeta into cubes and place in a medium saucepan.
- Add cayenne pepper, evaporated milk and pickled jalapeno juice.
- Heat over medium-low, stirring constantly with a silicone spatula, until the cheese melts completely and is smooth.
- Taste for flavor and adjust with additional cayenne pepper and/or jalapeno brine.
- Use while hot; sauce thickens as it cools.
Quesarito Assembly
- If necessary, rewarm black beans, rice and nacho cheese sauce in the microwave.
- Place one flour tortilla on a microwave-safe plate. Spread ¼ cup nacho cheese sauce over the flour tortilla. Sprinkle with ½ cup of grated cheese.
- Microwave in 45-second bursts, until the cheese melts.
- Place a second flour tortilla on top of melted cheese and cheese sauce.
- Mound ½ cup black beans and ½ cup red rice in the center of the tortilla.
- Drizzle more nacho cheese sauce, creamy chipotle sauce, and sour cream over the meat.
- Add ½ cup Mexican red rice on top of the sauces.
- Fold in the sides and roll up the quesarito like a burrito. Enjoy!
Notes
Use burrito size flour tortillas to make stuffing and rolling the quesaritos easier - they are well stuffed with the soft taco size tortillas and portions in this recipe.
You will have leftover cheese sauce, and red rice. Adjust the amounts of the fillings to taste. We like a tightly stuffed quesarito, but smaller amounts of beans and rice and/or using a larger size flour tortilla will make it a closer match to a Taco Bell black bean quesarito.
Nutrition
Serving: 1 | Calories: 1544cal | Carbohydrates: 154g | Protein: 65g | Fat: 75g | Saturated Fat: 35g | Cholesterol: 159mg | Sodium: 4593mg | Sugar: 23g | Fiber: 12g | Calcium: 1459mg | Iron: 7mg