Here’s a simple recipe for black bean quesadillas:
Ingredients:
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 4 large flour tortillas
- 1/2 cup diced tomatoes
- 1/4 cup diced onion
- 1/4 cup chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil or cooking spray
Instructions:
- Preheat your skillet or griddle over medium heat.
- In a mixing bowl, mash the black beans with a fork or potato masher until they are partially mashed but still have some texture.
- Add diced tomatoes, diced onion, chopped cilantro, ground cumin, chili powder, salt, and pepper to the mashed black beans. Stir to combine thoroughly.
- Lay out one flour tortilla and spread a quarter of the black bean mixture evenly over half of the tortilla, leaving a small border around the edge.
- Sprinkle a quarter of the shredded cheese evenly over the black bean mixture.
- Fold the empty half of the tortilla over the filling to create a half-moon shape.
- Lightly brush the top of the quesadilla with olive oil or spray it with cooking spray.
- Carefully transfer the quesadilla to the preheated skillet or griddle.
- Cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted.
- Remove the quesadilla from the skillet and let it cool for a minute or two before slicing it into wedges.
- Repeat the process with the remaining tortillas and filling ingredients.
- Serve the black bean quesadillas hot, with your favorite toppings such as salsa, guacamole, sour cream, or additional chopped cilantro. Enjoy!
