Kid-friendly Cheesy Black Bean Quesadillas
Yield: Makes 4 quesadillas
Here is a perfect example of the fact that the simplest foods can be so very satisfying. The premise of this dish starts with melted cheese, healthy black beans and fresh salsa tucked between two buttery, crisp tortillas. From there you may spark them up in any number of ways.
- 1 cup chopped tomato Add to list
- 1 green onion, chopped Add to list
- 1 tablespoon chopped cilantro Add to list
- 1 tablespoon lime juice Add to list
- 1/2 cup cooked black beans Add to list
- 1/2 teaspoon salt Add to list
- Hot sauce to taste Add to list
- Softened butter or vegetable oil Add to list
- 8 whole wheat, corn or sprouted corn tortillas Add to list
- 8 ounces Monterey Jack or Cotija, grated Add to list
Combine tomatoes, green onion, cilantro, lime juice, black beans, salt and hot sauce in a bowl.
To assemble and cook a quesadilla, brush softened butter or vegetable oil on one side of two tortillas. Place one tortilla butter-side down in a 10-inch or larger skillet over medium heat. Spread one quarter of the cheese on top of tortilla and top with a generous spoonful of black bean mixture (and any other ingredients you may want to use). Place the other tortilla, butter 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 golden brown. Repeat process 3 more times with remaining tortillas and filling. Hint: Keep the quesadillas warm in a 200° F oven until they are all finished.
To serve, cut each quesadilla into 6 or 8 wedges and serve any extra salsa on the side.
Variations: Try layering grilled chicken breast, baby shrimp, black olives, pumpkin seeds, guacamole or roasted peppers into your quesadilla.
Recipe by, PCC Chef