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. PCC offers a great variety of tortillas to try as well!
- 1 cup chopped organic tomato Add to list
- 1 organic green onion, chopped Add to list
- 1 tablespoon chopped organic cilantro Add to list
- 1 tablespoon organic lime juice Add to list
- 1/2 cup organic 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 organic whole wheat, corn or sprouted corn tortillas Add to list
- 8 ounces Monterey Jack or Mexican cheese such as Cotija, grated Add to list
Combine the tomatoes, green onion, cilantro, lime juice, black beans, salt and hot sauce in a bowl.
To assemble and cook a quesadilla, spread or brush the 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 the tortilla and top with a generous spoonful of the 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 nicely 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. Use your imagination! It’s fun!
Recipe by, PCC Chef
Source: PCC Fresh May 2009
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.
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