Black Bean and Pumpkin Seed Quesadillas
Yield: Makes 4 quesadillas
- 1 cup cooked black beans Add to list
- 1/2 cup salsa fresca Add to list
- 1/2 cup toasted pumpkin seeds Add to list
- 2 tablespoons chopped cilantro Add to list
- 8 whole-wheat or corn tortillas (8 to 10 inches) Add to list
- Vegetable oil for brushing on the tortillas Add to list
- 6 to 8 ounces Monterey Jack or Mexican cheese such as Cotija, grated Add to list
- 1 cup roasted or grilled chicken meat (optional) Add to list
In a bowl, combine the black beans, salsa, pumpkin seeds and cilantro.
To assemble and cook a quesadilla: brush a little of the vegetable oil on one side of two tortillas. Place one tortilla oiled-side down in a medium-heated, 10-inch or larger skillet. Spread 1/4 of the cheese on top of the tortilla and top with 1/4 of the black bean mixture. (Add a few slices of chicken meat if you like.) Place the other tortilla, oiled-side up, on top of all this.
Cook until the bottom tortilla is nice and golden brown. Using a pancake turner, carefully turn the quesadilla over and cook until nicely golden brown. Repeat process 3 more times with remaining tortillas and filling.
To serve, cut each quesadilla into 8 wedges and serve with fresh lime wedges or a dollop of sour cream.
- Use green salsa (salsa verde) instead of tomato-based salsa fresca
- Add fresh goat cheese like chèvre to the grated Jack cheese
- Add fresh, chopped avocado
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.