Slice your plantains and radishes into thin strips, about ¼-inch thick so they cook fast. Wash spinach or escarole if needed, and roughly chop. Set vegetables aside until needed.
Cook the vegetable filling
Heat ghee in a medium skillet on medium heat. Add garlic and cayenne pepper and sizzle for 30 seconds.
Add plantain, radish, optional black beans, and salt, and stir well to combine. Cover, and cook until the plantain is soft and starting to break apart (about 10 minutes). Stir occasionally, and add a bit of water to help the plantain cook.
Add spinach or escarole on top and cook, covered, for 2-3 minutes, until the greens are wilted. Stir well, then turn off the heat.
Sprinkle chopped cilantro over the vegetables and squeeze in the fresh lime juice.
Assemble and cook the quesadilla
Place tortilla shells on your counter to assemble. Place filling evenly on each shell and fold over like a half moon.
Heat a large skillet or flat griddle on medium heat. Spread on a thin layer of ghee. Place quesadillas on the hot surface and cook until golden brown (about 4-5 minutes). Use a spatula to carefully turn each quesadilla, and cook the second side until lightly brown.
Dipping sauce and serve
While the quesadillas are cooking, mix together the yogurt, lime juice, red chili, and cumin powder to make your dipping sauce.
Slice the cooked quesadillas into wedges and serve with dipping sauce on the side.
Video
Notes
TORTILLA SHELLS
These days, tortilla shells come in many sizes: small (6-inch), medium (8-inch) and large Chipotle Restaurant (10-inch).Depending on how much filling you use in each, this recipe will make 6 small quesadillas, 3 medium, and 1-2 large.You can buy tortilla shells made with many different flour types as well: corn, wheat, corn-wheat combos, almond, rice, gluten-free, etc. Take your choice.
CHIPOTLE PEPPERS
Chipotle peppers in adobo sauce refers to dried and smoked jalapeño peppers in a spiced tomato sauce.Adobo sauce is typically made from tomato puree, onions, vinegar, bay leaves, oregano, sugar, salt, paprika, garlic, etc.The sauce acts like a marinade on the smoked peppers, which are softened. Overall, the taste is smoky-sweet with a good spice kick.A little goes a long way, and so when I open up a little can of chipotle, whatever’s remaining tends to go in the freezer until I need it again.If you don’t have chipotle peppers, use whatever hot sauce you do have to warm up your yogurt.